Forget the traditional noodle and pasta dishes! For a definite change up, this flavorful pot pie turns leftover holiday turkey into a whole new 'feast' your family will enjoy.

Cranberry-Tarragon Turkey Potpie

1/2 cup diced cranberries 1/2 cup cooking sherry 2 cups water 4 carrots, peeled and sliced 1 pound leeks, washed trimmed and sliced 3 tablespoons vegetable oil 8 ounces mushrooms, sliced 4 cups shredded cooked turkey 1/2 cup chopped fresh parsley 1 tablespoon grated orange peel 2 teaspoons dried tarragon 2 cups chicken broth 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper Pastry for 1 (9-inch) double-crust pie 1 large egg 1 tablespoon water

Preheat oven to 350°F (175°C).
Place cranberries in a small bowl with sherry and soak 10 minutes.
In a saucepan add water; bring to a boil over medium high heat. Add carrots and cook for 2 minutes. Stir in leeks and cook 1½ minutes more; drain.
In a small skillet, heat oil and sauté mushrooms, until tender. Transfer mushrooms to a large bowl; add the vegetables and turkey.
Drain the cranberries, reserving the liquid, and add to the turkey mixture with parsley, orange peel and tarragon; gently mix.
In the skillet used for the mushrooms, add reserved liquid and chicken broth; bring to a boil. Remove from heat.
In another saucepan, heat butter. Whisk in flour; cooking until lightly browned. Slowly stir in the sherry mixture and cook until thickened, about 5 minutes. Season with salt and pepper. Fold into the turkey/vegetable mixture.
Place one pie shell into the bottom and up the sides of a 2-quart baking dish. Pour mixture into baking dish. Top with the second pie shell; pinching edges to seal. Cut slits in the center and brush with a wash of egg and water.
Bake for 40 to 45 minutes, or until the crust is golden brown. Serve hot.

Makes 6 servings.