Family Style Turkey Potpie
1 1/2 pounds rutabaga, cut in 3/4" pieces
2 large carrots, sliced
1 medium onion, diced
1/2 pound mushrooms, halved
1 sheet puff pastry, thawed
1 cup frozen lima or butter beans
2 tablespoons butter or margarine
2 tablespoons water
2 1/2 cups milk
1/4 cup flour
1/4 cup Parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon pepper
1 chicken flavor bouillon cube
4 cups cooked turkey, cut up
1 egg white -- beaten
About 2 hours before serving, cook rutabaga and carrots until tender, 10 - 15 minutes. Stir in frozen lima beans until separated. Drain.
Meanwhile, in 12" skillet over high heat, in 1tablespoon butter, brown mushrooms; remove to a large. bowl. In the same skillet over medium heat, in 1 tablespoon butter, cook onion with 2 tablespoons water until tender. Mix milk with flour until smooth; stir into onion mixture with Parmesan, salt, pepper, and bouillon. Cook, stirring until sauce boils and thickens. Boil 1 minute. Reserve 1 cup turkey. Stir sauce, carrot mixture, and remaining turkey into mushrooms; spoon into a deep 3-quart casserole. Top with reserved turkey.

Preheat oven to 375 degrees. Roll pastry to 1" larger all around than top of casserole; trim as needed. Brush rim of casserole with egg white. Place pastry over filling; pinching edge for tight seal. Cut 3 or 4 slits in pastry top; brush with egg white. Bake potpie on a cookie sheet 40 to 45 minutes. until filling is hot and pastry is browned; cover with foil if browning too quickly