Cranberry-Tarragon Turkey Pot Pie
1/2 cup diced cranberries
1/2 cup cooking sherry
2 cups water
4 carrots, peeled and sliced
1 pound leeks, washed trimmed and sliced
3 tablespoons vegetable oil
8 ounces mushrooms, sliced
4 cups shredded cooked turkey
1/2 cup chopped fresh parsley
1 tablespoon grated orange peel
2 teaspoons dried tarragon
2 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pastry for 1 (9-inch) double-crust pie
1 large egg
1 tablespoon water
Preheat oven to 350°F.
Place cranberries in a small bowl with sherry and soak 10 minutes.
In a saucepan add water; bring to a boil over medium high heat. Add carrots and
cook for 2 minutes. Stir in leeks and cook 1˝ minutes more; drain.
In a small skillet, heat oil and sauté mushrooms, until tender. Transfer
mushrooms to a large bowl; add the vegetables and turkey.
Drain the cranberries, reserving the liquid, and add to the turkey mixture with
parsley, orange peel and tarragon; gently mix.
In the skillet used for the mushrooms, add reserved liquid and chicken broth;
bring to a boil. Remove from heat.
In another saucepan, heat butter. Whisk in flour; cooking until lightly browned.
Slowly stir in the sherry mixture and cook until thickened, about 5 minutes.
Season with salt and pepper. Fold into the turkey/vegetable mixture.
Place one pie shell into the bottom and up the sides of a 2-quart baking dish.
Pour mixture into baking dish. Top with the second pie shell; pinching edges to
seal. Cut slits in the center and brush with a wash of egg and water.
Bake for 40 to 45 minutes, or until the crust is golden brown. Serve hot.
Makes 6 servings.