Ingredients:

  • 2 ½ cups (312g) All-purpose flour
  • 1 cup (227g) Unsalted butter, chilled and cubed
  • 1 tsp (5g) Kosher salt
  • 6–8 tbsp (90–120ml) Ice water
  • 1 Egg + 1 tbsp water (for the egg wash)
  • 3 cups (450g) Cooked turkey breast or thighs, 1-inch cubes
  • ¼ cup (56g) Unsalted butter
  • 1 medium (150g) Yellow onion, diced
  • 2 large (120g) Carrots, peeled and sliced into rounds
  • 2 stalks (100g) Celery, sliced
  • 1/3 cup (45g) All-purpose flour
  • 2 cups (480ml) High-quality chicken or turkey stock
  • ½ cup (120ml) Heavy cream
  • 1 cup (150g) Frozen peas, thawed
  • 1 tbsp (4g) Fresh thyme, minced
  • 1 tbsp (4g) Fresh parsley, chopped
  • Salt and cracked black pepper to taste

Instructions:

  1. Prepare the pastry by cutting chilled butter into flour and salt until pea-sized crumbs form. Gradually add ice water until the dough holds together. Chill while preparing filling.
  2. Melt 1/4 cup butter in a large skillet over medium-high heat. Sauté onions, carrots, and celery for 6-8 minutes until softened and a golden brown fond forms.
  3. Sprinkle 1/3 cup flour over the vegetables and stir for 2 minutes. Slowly whisk in the stock, half-cup at a time, to create a smooth, thick gravy.
  4. Stir in the heavy cream, fresh thyme, parsley, salt, and pepper. Simmer until the sauce is glossy and thickened.
  5. Gently fold in the cubed turkey and thawed peas. Remove from heat immediately to prevent the turkey from overcooking.
  6. Roll out the bottom crust and fit into a 10-inch pie plate. Pour in the filling. Top with the second crust, crimp edges to seal, and cut three vents. Brush with egg wash.
  7. Bake in a preheated oven (at 200°C) for 35 minutes until the crust is mahogany-hued and the filling is bubbling.