Double Crust Roasted Turkey Pot Pie
After 10 days on vacation in the sun, I returned to snow and ice back home in Portland. All of the (wonderful) eating out, plus snow on the ground, pushed me to comfort food.
Sauté carrots, celery, onion. Add garlic, thyme rosemary, sage. Add flour, deglaze with white wine. Add turkey stock (made mine from a previously roasted bone-in turkey breast by first roasting bones and veg before simmering to create a dark and rich stock). Add diced red potatoes and simmer until everything is tender. Add cooked/roasted turkey, fresh parsley and frozen peas. Allow filling to cool completely (to prevent soggy crust) before baking in a double crust.