Upscale Turkey Pot Pie

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The (ex)Expatriate's Kitchen


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2 large parsnips, peeled and diced fine (1/4 inch dice)

5 carrots, peeled and diced fine

2 leeks, white and lightest green parts, rinsed well, chopped

1 small shallot, diced

8 oz. button mushrooms, cleaned, remove tough stems, chop the tops

2 large sprigs rosemary

4 sprigs thyme

3-1/2 cups chicken broth

1 lb. diced, cooked turkey

3 tbs. butter

1 tbs. olive oil

4 tbs. flour

1 tsp. salt (or to taste)

black pepper to taste

1 box puff pastry, thawed

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