Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and cubed
  • 6-8 tbsp cold water
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cups cooked turkey, shredded
  • 1 cup frozen peas
  • ¼ cup heavy cream
  • 2 cups chicken or turkey stock
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. In a bowl, combine flour and salt. Cut in chilled butter until mixture resembles coarse crumbs. Stir in cold water, a tablespoon at a time, until dough forms. Shape into a disk; wrap in cling film and chill for at least 30 minutes.
  2. Heat olive oil in a saucepan over medium heat; add onion, carrot, and celery. Sauté until soft. Stir in turkey, peas, cream, stock, thyme, and rosemary. Cook until mixture thickens slightly; season with salt and pepper.
  3. Preheat oven to 425°F (220°C). Roll out dough on a floured surface; cut into two large circles (one for base, one for top). Place one circle in the pie dish, fill with turkey mixture, and cover with second circle. Seal edges and cut slits in the top for steam to escape.
  4. Brush the top with water or beaten egg. Bake for 30-40 minutes, or until golden brown and filling is bubbling.