- 4 cups turkey stock, chicken stock or canned low-sodium chicken broth
- 1 pound large Yukon Gold potatoes, peeled and cut into 1/3 -inch dice
- 1 teaspoon dried thyme
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons vegetable oil
- 1 pound white mushrooms, quartered
- Freshly ground pepper
- 1 pound fresh shiitake mushrooms, stemmed and thinly sliced
- 1 large onion, coarsely chopped
- 4 ounces lean prosciutto, finely chopped
- 1/3 cup all-purpose flour blended with 1/3 cup water
- 1 pound cooked turkey, cut or torn into 3/4-inch pieces
- 1/3 cup coarsely chopped parsley
- 1 large sheet of thawed frozen puff pastry (8 1/2 to 14 ounces)
- 1 large egg, lightly beaten
- Butter a 13-by-9-by-2-inch baking dish. In a saucepan, combine the turkey stock, potatoes, thyme and a large pinch of salt and bring to a boil over high heat. Reduce the heat to low, cover and simmer until the potatoes are tender, about 10 minutes.
- Meanwhile, in a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add the white mushrooms, season with salt and pepper and sauté over moderately high heat until golden, about 5 minutes. Transfer to a bowl. Repeat the process with 1 more tablespoon each of the butter and oil and the shiitakes. Add to the white mushrooms.
- Melt the remaining 1 tablespoon of butter in the remaining 1/2 tablespoon of oil. Add the onion and prosciutto and sauté over moderately high heat until the onion softens, about 5 minutes. Remove from the heat and add the mushrooms.
- Strain the turkey stock into the skillet. Add the flour mixture and bring to a boil over moderate heat, stirring constantly. Add the turkey, potatoes and parsley and season with salt and pepper. Spread the mixture in the baking dish and let cool.
- Preheat the oven to 400°. If necessary, roll out the puff pastry on a lightly floured surface to a 14-by-10-inch rectangle. Moisten the rim of the baking dish with water and cover the filling with the dough, pressing it firmly against the baking dish rim; tuck the edges under. Make a few slits in the pastry and brush with the beaten egg. Bake for 45 minutes to 1 hour, or until the top is golden. Let the potpie stand for 10 minutes before serving.
Pair with a full-bodied, fruit-forward California Chardonnay like those from Bonterra.
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