Turkey Pot Pie Recipe - Chef Craig Flinn

Ingredients

• 1⁄4 cup (60 mL) butter
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 1 carrot, finely chopped
• 1 cup (250 mL) sliced button mushrooms
• 1 tsp (5 mL) summer savory
• 1 tsp (5 mL) poultry seasoning
• Salt and pepper to taste
• 1⁄4 cup (60 mL) plus 1 tbsp (15 mL) all-purpose flour
• 1⁄4 cup (60 mL) white wine
• 1 cup (250 mL) turkey stock
• 1 cup (250 mL) turkey gravy
• 1⁄4 cup (60 mL) heavy cream (35% mf)
• 1⁄2 cup (125 mL) frozen sweet peas
• 1 tbsp (15 mL) chopped fresh sage
• 5 to 6 cups (1.25 to 1.5 L) light and dark cooked turkey meat
• No-Fail Pie Crust (recipe follows)
• 1 egg, beaten with few drops water
• 2 1⁄2 cups (625 mL) unbleached white flour
• 1 tsp (5 mL) baking powder
• 1⁄2 tsp (2 mL) sea salt
• 1⁄2 cup (125 mL) vegetable shortening
• 1⁄2 cup (125 mL) salted butter
• 1 egg yolk
• 3⁄4 cup (175 mL) ice water
• 1 tsp (5 mL) white vinegar