Turkey Pot Pie
Source: Canadian Living's Christmas Book
Yield: 8 servings

5 cup chicken stock
3 cup cubed smoked ham
2 tablespoon vermouth; (optional)
3 carrots; sliced
3 stalks celery; sliced
2 sweet potatoes; peeled and cubed
1 bay leaf
1/2 teaspoon dried savory
1 cup frozen peas
1/2 cup diced sweet red pepper
1/3 cup butter
1 onion; chopped
3/4 cup all-purpose flour
3/4 teaspoon dry mustard
3 cup cubed cooked turkey
pepper
pastry for 9-inch single-crust pie
1 tablespoon milk

In Dutch oven, combine chicken stock, ham, vermouth (if using), carrots, celery, sweet potatoes, bay leaf and savory; bring to boil. Reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender-crisp. Add peas and red pepper; simmer for 2 minutes. Drain, reserving liquid; discard bay leaf. Set vegetable mixture aside.

In Dutch oven, melt butter over medium heat; cook onion for 3 minutes or until softened. Sprinkle with flour; cook, stirring, for 3 to 4 minutes or until lightly golden. Stir in mustard. Gradually whisk in reserved liquid until smooth. Increase heat to medium-high; cook, whisking constantly, until boiling and thickened. Add reserved vegetable mixture and turkey; season with pepper to taste. Pour into 12-cup casserole dish.

On lightly floured surface, roll out pastry to 1/4-inch thickness. With floured cutters, cut out desired shapes. Overlap cutouts over entire casserole; brush with milk.

Bake on baking sheet in 400 F oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.