Turkey Pot Pie

Ingredients

1 tbsp  vegetable oil
1/2 onion, diced
1 cup  chopped leeks, (white and light green parts only)
1 cup  chopped celery
1 cup  chopped carrot
8 oz  cremini mushrooms, quartered
1 clove garlic, minced
1/3 cup  all-purpose flour
1/2 tsp  salt
1/2 tsp  dried thyme
1/4 tsp  pepper
1/4 tsp  dried savory
6 cups  Homemade Turkey Stock Recipe
4 cups  chopped cooked turkey
1 cup  frozen peas
1 Easy Flaky Pastry Recipe

Directions:

In a pot, heat oil over medium heat; cook onion, leeks, celery and carrot, stirring occasionally, until softened, about 5 minutes. Add mushrooms and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add flour, salt, thyme, pepper and savory; cook, stirring, for 1 minute. Slowly pour in stock, stirring and scraping up browned bits; bring to boil. Reduce heat and simmer for 10 minutes. Stir in turkey and peas. Pour into 6- to 8-cup (1.5 to 2 L) casserole dish. On lightly floured surface, roll out pastry to fit top of casserole dish. Press over dish; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under pastry rim; flute to seal. Brush top with water; cut steam vents. Bake in 400°F (200°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until pastry is golden and filling is bubbly, about 20 minutes.