Ingredients:

  • 2 ½ cups (320g) all-purpose flour
  • 1 tsp (5g) salt
  • 1 cup (226g) unsalted butter, cold and cubed
  • 6-8 tbsp (90-120ml) ice water
  • 2 tbsp (30ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup (150g) frozen peas
  • 2 cups (300g) cooked turkey, shredded or diced
  • 1/3 cup (40g) all-purpose flour
  • 3 cups (720ml) chicken or turkey broth
  • 1 cup (240ml) milk
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) dried rosemary
  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, whisk flour and salt together. Cut in chilled butter until mixture resembles peas. Gradually add ice water until the dough comes together. Form into a disk and chill for at least 30 minutes.
  2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant. Add carrots and celery; cook until softened. Stir in peas and turkey.
  3. Sprinkle flour over the turkey mixture and stir to coat. Gradually whisk in broth and milk until smooth. Add thyme, rosemary, salt, and pepper. Cook until thickened, about 5-10 minutes.
  4. Preheat oven to 425°F (220°C). Roll out half the dough for the bottom crust, place in the pie dish. Fill with turkey mixture and roll out the remaining dough for the top crust. Cut slits in the top crust for ventilation.
  5. Bake for 25-30 minutes until golden brown and bubbling. Let cool for 10 minutes before slicing.