Turkey Pot Pie with Rosemary Roux

Ingredients

• 3 tablespoons butter
• 1/2 cup CHRISTOPHER RANCH shallots, finely chopped
• 1 teaspoon fresh rosemary, finely minced
• 3 tablespoons flour
• 2 1/4 cups low-sodium chicken or turkey broth
• 1/4 cup dry red wine
• Kosher salt and freshly ground pepper to taste
• 2 cups cooked turkey meat, chopped into medium dice
• 1 cup mix of frozen peas and pearl onions
• 1 cup chopped precooked sweet potatoes or carrots, in medium dice
• 1 sheet (about 9 ounces) puff pastry dough, defrosted according to package directions
• 1 egg yolk combined with 1 tablespoon water

Directions

1. Melt the butter in a medium skillet over medium heat.
2. Add the shallots and rosemary and cook, stirring often, until tender, 5 minutes.
3. Stir in the flour and cook, stirring constantly, until the raw flour taste cooks off, about 3 minutes.
4. Stir in the broth and wine until well combined, then slowly bring to a simmer.
5. Cook until thickened, about 10 minutes; season well with salt and pepper to taste.
6. Place the turkey, peas and onions and carrots in a 2-quart casserole or deep-dish pie dish.
7. On a lightly floured surface, roll out the dough to about 10 by 14 inches, then cut it to fit the pan you are using with about 1 inch extra all around. If you like, cut some of the scraps into shapes to decorate the top of the potpie.
8. Pour the sauce into the casserole, then top with the pastry; vent in a few places, then add any decorations, using a little water as glue, then brush the entire surface with the egg wash.
9. Bake until the pastry puffs and reaches a deep golden brown and the inside is bubbly, 25-30 minutes.
10. Serve hot, in shallow bowls.