Turkey pot pie

Serves 6

PASTRY

1 1/2	cups flour
6	tablespoons butter, cut up
1/2	teaspoon salt
1/4	cup cold water
	Flour (for sprinkling)

1. In a food processor, combine the flour, butter, and salt. Pulse the mixture until it forms coarse crumbs. Add the water and pulse again until the pastry forms clumps.

2. Turn them out onto a floured counter and knead gently to form a disk. Wrap in foil and refrigerate for 30 minutes.

FILLING

6	tablespoons olive oil
3	medium potatoes, cubed
3	carrots, sliced
3	stalks celery, sliced
4	ounces button mushrooms, sliced
	Salt and pepper, to taste
1	cup frozen peas
3	cups cooked dark and white meat turkey, shredded
4	tablespoons butter
1	large onion, chopped
1/3	cup flour
4	cups turkey or chicken stock
1/4	cup light cream
1	egg, lightly beaten with 1 teaspoon water

1. Set the oven at 400 degrees. Have on hand a 10-inch glass or ceramic pie pan.

2. In a large skillet, heat 2 tablespoons of the olive oil. Cook the potatoes, stirring often, for 5 minutes. Add the carrots, celery, mushrooms, salt, and pepper. Continue cooking, stirring often, for 10 minutes; transfer to the pie pan. Add the peas and turkey.

3. In a large saucepan, heat the remaining 4 tablespoons olive oil. Add the butter, and when it melts, cook the onion, stirring often, for 8 minutes. Stir in the flour and cook, stirring, for 4 minutes. Pour in stock and stir until the mixture comes to a boil. Add the cream and simmer for 2 minutes or until sauce is smooth and thick.

4. Pour the sauce over the turkey mixture.

5. On a lightly floured counter, roll the pastry to an 11-inch round. Lift the pastry on the rolling pin and drape it over the filling. Tuck excess pastry under itself like a hem. Brush with egg.

6. Cut 3 steam vents in the pastry. Bake for 30 minutes or until the pastry is golden. Let sit for 5 minutes. Adapted from George Pelz