Turkey Pot Pie

Ingredients

• 2.5 cups all-purpose flour
• 1 tsp fine sea salt
• 16 tbsp unsalted butter – cold, cut into 0.5-inch cubes
• 0.5 cup water – ice-cold
• 4 tbsp unsalted butter
• 1 cup onion – finely chopped
• 1 cup carrot – diced small
• 0.75 cup celery – diced small
• 0.5 cup all-purpose flour
• 2.5 cups chicken stock
• 0.75 cup whole milk
• 3 cups cooked turkey – diced or shredded
• 1 cup frozen peas – thawed and drained
• 1 tsp thyme – finely chopped
• 1 tsp kosher salt
• 0.5 tsp ground black pepper
• 1 large egg – beaten for egg wash
• 1 tbsp water – for egg wash
• parsley – chopped (for serving)

Instructions

1. Make the dough: In a large bowl, combine the all-purpose flour and fine sea salt. Cut in the cold, cubed unsalted butter until pea-sized bits remain. Drizzle in the ice-cold water, tossing with a fork until the dough just holds together.
2. Divide the dough into 2 disks, wrap, and chill until firm, at least 1 hour.
3. Preheat the oven to 425°F (220°C) with a rack in the lower third. Lightly butter a 9-inch pie dish if desired.
4. Start the filling base: Melt the unsalted butter in a large skillet over medium heat. Add the onion, carrot, and celery; cook, stirring, until softened but not browned, 6–8 minutes.
5. Sprinkle the all-purpose flour over the vegetables and cook, stirring, for 1–2 minutes to form a roux.
6. Slowly whisk in the chicken stock and then the whole milk, bringing to a gentle simmer. Cook until thick enough to coat the back of a spoon, 4–6 minutes.
7. Stir in the cooked turkey, frozen peas, fresh thyme, kosher salt, and black pepper. Simmer 2–3 minutes more to heat through, then remove from heat and cool 10 minutes.
8. Roll one dough disk on a lightly floured surface to a 12-inch circle. Fit into a 9-inch pie dish, easing it into the corners; let excess hang over the rim.
9. Beat the large egg with the 1 tbsp water to make an egg wash. Spoon the filling into the bottom crust and smooth the top.
10. Roll the second dough disk to an 11–12-inch circle and lay it over the filling. Trim excess, leaving about 0.5 inch overhang; fold under and crimp the edges. Cut 5–6 vents in the top crust, then brush the top evenly with the egg wash.
11. Chill the assembled pie for 15 minutes to firm the crust.
12. Bake at 425°F for 20 minutes. Reduce the oven to 375°F (190°C), shield the edge with foil if browning too quickly, and bake 25–35 minutes more until the crust is deep golden and the filling bubbles through the vents.
13. Cool the pie on a rack for 15–20 minutes to set. Slice, sprinkle with chopped fresh parsley (for serving), and serve warm.