Ultimate Turkey Pot Pie

Recipe View 30 mins **Prepare the Crust (30 minutes + chilling):** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Recipe View 15 mins **Sauté Vegetables (15 minutes):** Blanch the diced carrots in boiling water for 2 minutes, then transfer to an ice bath to stop cooking. In a large pot or Dutch oven, melt the butter over medium heat. Add the celery and onion and cook until softened, about 3 minutes. Stir in the mushrooms and garlic, and cook until the mushrooms release their moisture and the vegetables are tender, about 8 minutes.

Recipe View 15 mins **Create the Filling (15 minutes):** Whisk in the flour into the vegetable mixture, then gradually whisk in the turkey stock and red wine. Bring to a simmer over medium-low heat and cook, stirring occasionally, until the gravy thickens, about 5-10 minutes. Stir in the cooked turkey, peas, parsley, thyme, oregano, sage, salt, and pepper. Simmer for another 5 minutes to allow the flavors to meld.

Recipe View 45 mins **Assemble and Bake (45 minutes):** Preheat oven to 400°F (200°C). Divide the chilled dough in half. On a lightly floured surface, roll out one half into an 11-inch circle. Gently transfer the dough to a 10-inch pie dish, trimming any excess. Blind bake the bottom crust for 10-15 minutes.

Recipe View 30 mins **Finish Baking (30 minutes):** Fill the pre-baked crust with the hot turkey and vegetable filling. Roll out the remaining dough into an 11-inch circle and place it over the filling. Trim the edges, crimp to seal, and cut several slits in the top crust to allow steam to escape. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.