Savory Turkey Pot Piewith Puff Pastry

Preheat the oven to 400°F.

Grease the inside of a 9×7" casserole dish. On a lightly floured surface, roll one puff pastry sheet into a 12-inch square and press it into the bottom and up the sides of the dish, trimming any excess.

Prick the pastry thoroughly with a fork, cover it with a sheet of aluminum foil, and bake for 20 minutes.

Remove the foil, place an empty baking sheet in the oven to preheat, and set the dish aside.

Heat butter in a large skillet over medium heat, then add the onion, celery, carrots, and potato; sauté for about 5 minutes until the vegetables are tender‑crisp and lightly browned.

Sprinkle the flour over the vegetables, stir, and cook for another 4 minutes.

Slowly whisk in the chicken stock and white wine, cooking until the mixture bubbles and thickens.

Stir in the dijon mustard, thyme, sage, white pepper, turkey, peas, and parsley.

Spoon the filling into the baked bottom crust, top with the remaining puff pastry sheet (or create a lattice), and brush with the egg wash.

Bake for 30–35 minutes, or until the filling is hot and bubbling and the pastry is golden brown.