Thanksgiving Pot Pie - cooking recipe

Ingredients

1/2 c. dried cranberries
1/2 c. dry sherry
4 medium leeks, cleaned and sliced into 1/2-inch pieces (white part only)
4 carrots, cut into 1/4-inch pieces
8 oz. mushrooms, quartered
4 c. cooked turkey, shredded
3/4 c. frozen peas
2 tsp. dried tarragon
1/2 c. parsley, chopped
2 c. chicken broth
3 Tbsp. unsalted butter
3 Tbsp. flour
1 sheet frozen puff pastry
finely grated zest of 1 orange (optional)
1 egg, lightly beaten

Preparation

Soak cranberries in sherry.
Set aside.
Boil water; add carrots and cook until tender, about 2 minutes.
Add leeks and cook about 1 1/2 minutes.
Drain.
Cook mushrooms in 1 tablespoon oil about 5 minutes.
Mix together turkey, drained cranberries (reserve sherry) and all vegetables.
Add tarragon, parsley and orange zest. Heat broth and sherry.
Melt butter over medium low heat; add flour and cook, stirring, until it browns lightly, about 3 minutes. Slowly whisk in hot broth and whisk over medium-high heat until thickened, about 5 minutes.
Season with salt and pepper.
Fold white sauce into vegetables and meat and remove to a round 2 to 3-quart casserole dish.