Kinsby'S Best-Ever Pot Pie (Turkey Or Chicken)

• crust
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 1/3 cups chilled butter, diced
• 2 teaspoons cider vinegar
• 1 teaspoon sugar
• 2 -6 tablespoons ice water (just to moisten the dough)
• Filling
• 6 cups chicken stock, divided
• 4 baking potatoes, cubed-diced
• 2 large carrots, sliced (1/4-inch thick)
• 2 tablespoons butter
• 2 stalks celery, sliced (1/4-inch thick)
• 2 cups cooked turkey, diced (chicken works too)
• 1 large chopped onion
• 1 cup all-purpose flour
• 1/2 tablespoon cornstarch
• 1 cup frozen tiny peas
• 1/2 cup half-and-half cream
• 4 tablespoons half-and-half cream, divided
• 1/2 cup dry sherry
• 2 1/2 teaspoons salt
• 1/4 - 1/2 teaspoon dried thyme
• 1/4 - 1/2 teaspoon black pepper
• 1/4 - 1/2 teaspoon sage
• 1 egg

1. To prepare the crust, Combine flour, sugar, and salt in a large bowl; cut in butter and mix with fingertips until mixture resembles coarse meal. Add vinegar and water, tbsp at a time; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes or overnight until needed.
2. To prepare the filling, bring 5 cups Chicken Stock to a boil in a medium saucepan. Add the potato and carrot; cook for approximately 4 minutes. Meanwhile, Melt the butter in a very large skillet over a medium heat and the onion; cook for 2-5 minutes until the onions just begin to sweat. Combine 1 cup flour, corn starch and 1 cup remaining Chicken Stock in a small bowl; whisk until well combined. Add to the skillet. Stir in the potato mixture with the reserved cooking liquid, turkey or chicken, peas, seasonings, half-n-half, sherry, and celery. Remove from heat (you can store for a day or two until you wish to bake it).
3. Pour approximately 1-2 cups filling into ramekins of choice (or you can pour the entire filling into a casserole dish to bake it whole. Metal bowls work too).Pre-heat the oven to 400 degrees farenheit.
4. Roll the dough out to about 1/4-1/2 inch-thick and cut the appropriate size for your pot pie Place the dough atop of the filling (either press the dough into sides of the ramekin, or just leave flat; feel free to be decorative) and cut four slits in the center of the dough (to let the steam escape). Whisk the egg with the 4 tbsp half-n-half and brush onto the dough and bake for approximately 40-65 minutes; until the crust is a golden brown and puffed.

crust, allpurpose, salt, butter, cider vinegar, sugar, water, filling, chicken stock, baking potatoes, carrots, butter, stalks celery, turkey, onion, flour, cornstarch, peas, cream, cream, dry sherry, salt, thyme, black pepper, sage, egg

Taken from www.food.com/recipe/kinsbys-best-ever-pot-pie-turkey-or-chicken-469448 (may not work)