Leftover Turkey and Sweet Leek Pot Pie | Libbie Summers

Ingredients

• 5 tablespoons butter, divided
• 1 cup sliced leeks, white part only
• 1 small onion, thinly sliced
• 1 tablespoon light brown sugar
• 4 tablespoons all-purpose flour
• 2 cups turkey stock
• 3 cups cooked shredded turkey
• 3 cups red skinned potatoes, cubed and par boiled
• Kosher salt and freshly ground black pepper
• 1 double crust pie dough (recipe to follow)
• 1 egg mixed with 1 tablespoon water
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 12 tablespoons unsalted butter, cold and cubed
• 1/4 cup rendered leaf lard, cold (can substitute vegetable shortening)
• 1/4-1/2 cup ice water