Turkey pot pie

I didn't measure anything, this is just for my reference for next year.

1 box of puff pastry (it should have two sheets in it)
Leftover turkey, chopped
Six mushrooms
1 small onion
frozen peas
flour
fat from the turkey drippings
leftover turkey drippings
chicken broth
heavy whipping cream
salt
pepper


Preheat the oven to the temp recommended on the puff pastry box. For mine that was 450F. Finely chop onions. Saute with the mushrooms in a couple tablespoons of the dripping fat. Once the onion is translucent, take off the heat and mix in the turkey and peas.
In a sauce pot, make a roux using a tablespoon of turkey fat and a heaping tablespoon of flour. Heat and stir until pasty, then mix in at least a cup of turkey drippings. Add in chicken broth and whipping cream until the sauce reaches the right consistency for pot pie. Mix in with the turkey and vegetables.
Butter a pie pan and line with the first pastry sheet. Bake at 450F until the pastry starts to brown but isn't completely cooked. Fill with the turkey and vegetables, then top with the second sheet and do your best to seal the pie. Brush with egg or milk, then bake until the top of the pie turns golden brown. Let cool before serving.