Turkey Pot Pie – Lilydale®

Ingredients

• Filling:
• 2 packages (300 g each)
• 3 tbsp (45 mL)butter, plus more for greasing the baking dish
• 1 1/2 - 2 cups (500 mL - 750 mL)cremini mushrooms, thinly sliced
• 2medium onions, finely diced
• 2medium carrots, peeled and medium diced
• 1/2 tsp (10 mL)poultry seasoning
• 4cloves of garlic, minced
• 1 1/2 - 2 cups (325 mL to 500 mL)gravy (directions below or use your favourite premade gravy)
• 1 1/2 cups (325 mL)frozen peas
• 4sprigs thyme, stems removed
• kosher salt
• freshly ground black pepper
• flaky salt
• Crust:
• 2 1/2 cups (575 mL)all purpose flour
• 1 tbsp (15 mL)sugar
• 1 tsp (10 mL)kosher salt
• 2 tsp (20 mL)fresh thyme leaves, chopped
• 1 cup (250 mL)chilled unsalted butter, cut into 1/2" cubes (freeze for 15 minutes before using)
• 6 tbsp (90 mL)ice water (plus more if needed)
• For gravy:
• 3 tbsp (45 mL)butter
• 4 tbsp (60 mL)all purpose flour
• 3 cups (750 mL)turkey or chicken broth
• salt
• freshly ground pepper
• Egg wash:
• 1egg
• 2 tbsp (30 mL)milk