Pastry: in a medium bowl, combine flour and salt. Cut butter into pieces into the flour mixture, and using a pastry blender, a fork, or your hands break the butter into pea size pieces.
In a measuring cup, add cold water and ice. Gradually add the ice water a little at a time, gathering the flour into the center of the bowl. I like to use my hands, and once the dough has formed a large disc, wrap in plastic saran and refrigerate for minimum 30 minutes or overnight. Handle the dough as little as possible to prevent it from becoming tough.
Filling: In a large skillet, at medium temperature, melt half of the butter. Add the onion and carrots and sauté for 4 minutes, add celery, and sauté for another minute. Then add the remaining butter and once melted, add flour stirring to create a paste like roux.
Slowly stir in chicken stock. Bring sauce to a boil and continue boiling for 1 minute stirring constantly as it thickens.
Add the cream, broccoli/peas, turkey, thyme, sage, salt, and pepper. Simmer 1 minute stirring. Should have a nice thick creamy consistency.
Heat oven to 400°F. Prepare the pastry dough by following the instructions on the recipe on my blog.
On lightly floured surface, roll out the pastry into a circle measuring the size of baking dish, to ½ inch thickness. Lay the pastry into the 9” baking dish. Pour turkey mixture into pastry lined dish. Roll another circular pastry to fit the top of the chicken mixture and lay over the baking dish and trim off excess. With a fork, press the pastry to the rim to seal. Lightly whisk the egg and brush the pastry all over the egg wash. Cut slits to allow heat to escape during cooking. (Option #2: pour the filling into the terracotta individual pots and top each with pastry dough, add egg wash, seal edges and cut slits to allow heat to escape.
Bake the turkey pot pie until the pastry is golden brown, about 35 minutes. Allow the pie to sit at room temperature for 15 minutes, before serving.
Serve with salad, and/or crusty bread.
