Turkey Pot Pie

Parboil sliced carrots and potatoes for about 3 minutes. Drain and reserve. These vegetables should be al dente.
Add butter to a 12-inch skillet or saute pan over medium-high heat. When foaming, add the yellow onions and celery; saute about 5 minutes.
Add the garlic and half of the Herb and Spice Blend (except the Bay Leaf) and continue to saute 1 to 2 minutes.
Add the dry sherry; deglaze the pan if needed and simmer until reduced by half, about 3 minutes.
Add the AP Flour and stir constantly for 2 minutes, making a blond roux.
Add the parboiled carrots, potatoes, and peas. Mix well.
Increase the heat and add the turkey stock; deglaze if necessary. Stir until the roux dissolves and no lumps remain. Return to a simmer, then reduce the heat and cook for about 10 minutes, allowing the sauce to thicken and reduce.
Add the remaining Herb and Spice Blend with the Bay Leaf and simmer another 5 minutes.
Stir in the heavy cream; bring to a gentle simmer until thickened, about 5 minutes.
Remove the skillet from the heat and let it cool for about 10 minutes. Remove the Bay Leaf, then fold the chopped and seasoned turkey into the sauce. Set aside to cool for 5 minutes.
Remove the top from the puff pastry and set aside. Place one or two puff pastries on a serving dish.
With a large spoon or ladle, fill each puff pastry slightly past the top with the turkey and sauce. Set the pastry top on top or leaning on the filled puff pastry.