Add the flour, sugar, salt, and the cubed butter to a food processer. Pulse until the flour is the consistency of course sand. Slowly add the water 1 tablespoon at a time until the dough comes together.
Dump the pie dough onto a work surface and press it together by kneading it a few times. (don't overwork the dough)
Divide the pie dough into 2 pieces, shape them into fat round discs and wrap in plastic wrap. Refrigerate the dough for a few hours or up 3 days ahead.
PRO-TIP: I make extra pie dough when I make my Thanksgiving pies so that I already have it in the fridge when we are ready to make pot pie.
Turkey Pot Pie Filling
In a large dutch oven or saucepan melt the butter over medium-high heat. Add the carrots, celery, and onion. (Mirepoix). Sauté until soft about 5-10 minutes. [note 1]
Sprinkle the flour over the vegetables and toss to coat.
Add the thyme and poultry seasoning. Add 1 cup of the turkey stock to the vegetables and bring the liquid to a boil. Stir the sauce as it is heating. The sauce will start to thicken.
Add the remaining stock to the saucepan and bring to a boil.
Add the vegetables. Heat them until they are warm.
Season to taste with salt and pepper.
Stir in the turkey meat.
Adjust the consistency of the filling by adding additional broth if needed.
Allow the turkey pot pie filling to cool completely before adding it to the pie dough.
Assembling the Pot Pie
Roll out the pie dough and place the first half into you pie dish.
Add the cold pot pie filling.
Add the top layer of pie dough. Crimp the edges to seal.
Vent the top of the pie dough with a small knife.
Brush the top of the pie crust with an egg wash before baking.
Place the assembled pot pie back into the refrigerator to chill. [note 5]
Baking the pot pie
Preheat the oven to 425℉. [note 6]
Place the pot pie into the oven and set a timer for 10 minutes.
After 10 minutes reduce the temperatuire of the oven to 350℉
Bake for an additional 50 minutes. Make sure the pie dough is a deep golden brown and that it is pulling away from the edges.
Omit these carrots if you are using a bag of mixed frozen vegetables that have carrots already in the mix. You can sauté only the celery and onions in this step.
The flour will combine with the butter to make a roux that thickens the turkey pot pie filling. A cornstarch slurry can be used as an alternative or in addition to the flour if you find that your filling is not as thick as you would like.
If you don't have enough turkey meat, you can buy a small boneless turkey roast to use. This recipe also works with leftover rotisserie or roasted chicken.
I buy a bag of frozen vegetables that has corn, peas, green beans, and lima beans in the mix.
Rechilling the pie dough allows the butter to get cold again. This step is essential for the flakiest pie crust.
Heating the oven to 425℉ initially creates a more dramatic steam reaction because the hotter oven forces the water out of the butter creating steam pockets that create flakiness in the pie crust.
Individual Pot Pies. Use 4-ounce ramekins to prepare the pies. Bake them on a cookie sheet. Puff pastry instead of pie dough. I sometimes use a frozen puff pastry dough on top of the pot pie. My favorite brand is Dufour. You can find it near the pies in the freezer section of your grocery store.