Ingredients
Method
Make the Pastry
- In a large bowl, whisk together flour and salt. Add cold shortening or margarine and use a pastry cutter or two knives to cut it into the flour until mixture resembles coarse crumbs with some pea-sized pieces.
- Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until dough just comes together. You may not need all the water.
- Divide dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling
- Preheat oven to 425°F (220°C).
- Heat oil in a large skillet over medium heat. Add onion and celery, cook for 5 minutes until softened.
- Add carrots and garlic, cook for another 3-4 minutes until carrots begin to soften.
- Sprinkle flour over vegetables and stir constantly for 1 minute to cook the flour.
- Gradually whisk in chicken stock, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 3-4 minutes.
- Stir in turkey, peas, thyme, sage, salt, pepper, and parsley. Remove from heat and let cool slightly.
Assemble and Bake
- Roll out one disk of dough on a floured surface to fit a 9-inch deep dish pie pan. Place in pan and trim edges, leaving 1-inch overhang.
- Pour the turkey filling into the pastry-lined pan.
- Roll out the second disk of dough for the top crust. Place over filling and trim edges.
- Fold the top crust edge under the bottom crust edge and crimp with a fork or your fingers to seal. Cut several slits in the top crust for steam vents.
- Bake for 15 minutes, then reduce temperature to 375°F (190°C) and continue baking for 25-30 minutes until crust is golden brown and filling is bubbly.
- Let cool for 10 minutes before serving.
Notes
This pot pie can be assembled up to a day ahead and refrigerated before baking. Add 10-15 extra minutes to the cooking time if baking from cold. Leftover pot pie keeps in the refrigerator for up to 3 days and reheats well in a 350°F oven. You can substitute chicken for turkey if preferred.