Ingredients
Method
- Add flour, sea salt, sugar, butter, and ice-cold water to a food processor. Process until the mixture forms coarse crumbs.
- Dump the mixture onto a work surface and form it into a ball. Divide it into two equal portions and shape into discs. Wrap each in plastic wrap and refrigerate for at least 1 hour, or overnight.
- In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt, and pepper. Add milk and whisk until smooth.
- In a 4-quart saucepan, bring water to a boil. Add chicken bouillon and whisk until dissolved.
- Stir in the milk and dry ingredients mixture into the boiling water/bouillon and whisk to combine. Cook over medium heat, stirring constantly, until thickened (about 3 minutes). Remove from heat and set aside.
- In a large nonstick saucepan, combine potatoes, 2 tablespoons butter, garlic, and water. Cover and cook for 10 minutes or until the potatoes are tender, stirring occasionally.
- Add carrots, onion, celery, and remaining butter. Cover and cook for another 5 minutes.
- Stir in peas, corn, turkey, and sauce. Mix until everything is well combined. Remove from heat.
- Roll out both discs of dough. Place one disc into the pie plate, pressing it gently to fit.
- Pour the filling over the crust. Place the second dough disc over the filling, pinching the edges together and cutting an "X" in the top.
- Whisk together egg yolk and heavy cream. Brush the mixture over the top crust using a pastry brush.
- Use a pie crust shield to protect the outer edges. Bake at 425°F for 30-35 minutes on the lower rack, until the crust is golden and the filling is bubbling. Remove the shield in the last 5 minutes if the edges aren't browning.
- Allow the pie to cool for at least 10 minutes on a wire rack before serving.
Nutrition
Notes
This turkey pot pie is a cozy way to use up leftovers and bring comfort to any meal. The homemade pie crust, combined with the savory turkey and vegetables, makes every bite feel like a special treat.