Creamy Turkey Pot Pie with Puff Pastry Crust

Ingredients

• 1 sheet puff pastry, thawed (see note below)
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1 11oz smoked hamhock (optional)
• 1 cup baby bella mushrooms, diced
• 1 cup shiitake mushrooms, chopped
• 2 cups Yukon Gold potatos, diced
• 1 cup (about 6oz.) yellow onion, diced
• 1 cup (about 5oz.) celery, diced
• 1 cup (about 6oz) carrots, diced
• 2 tsp. coarse grey sea salt
• 1/2 tsp granulated garlic
• 1/2 tsp freshly ground black pepper
• 1/2 tsp herbes de provonce
• 3 – 4 sprigs fresh thyme
• 3 fresh sage leaves, chopped
• 1 tsp fresh rosemary, chopped
• pinch of red pepper flake
• pinch of cayenne pepper
• 1/2 cup Chardonnay (any drinkable white wine works)
• 2 1/2 cups low-sodium chicken broth
• 1 1/2 cups half & half
• 1/2 cup all-purpose flour
• 1 cup English peas, thawed
• 1/4 – 1/2 cup pecorino-romano cheese, grated
• zest of one lemon (about 1-2 tsp)
• juice from one lemon (about 2 tbsp)
• 2-3 cups cooked turkey (dark, white, or both), chopped into bite-sized chunks
• salt & pepper to taste