Turkey Pot Pie

• PASTRY
• 1 1/2 cups flour
• 6 T butter,cut up
• 1/2 t salt
• 1/4 C cold water
• FILLING
• 6 T olive oil
• 3 medium potatoes, cubed
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1 cup frozen peas
• 3 C cooked dark and white meat turkey, shredded
• 4 T butter
• 1 onion, chopped
• 1/3 C flour
• 4 C turkey or chicken stock
• 1/4 C light cream (or sour cream)
• egg white, lightly beaten

1. PASTRY
2. In a food processor, combine the flour, butter, and salt. Pulse the mixture until it forms coarse crumbs. Add the water and pulse again until the pastry forms clumps.
3. Turn out onto floured counter and knead gently to form desired shape.
4. FILLING
5. Set oven at 400 degrees.
6. In large skillet, heat 2 T olive oil. Cook potatoes, stirring, for 5 minutes. Add carrots, celery, salt and pepper to taste. Continue cooking, stirring, for 10 minutes. Transfer to pie pan and add peas and turkey.
7. In large saucepan, heat remaining 4 T olive oil. Add the butter and when it melts, cdook the onion, stirring, for 8 minutes. Stir in the flour and cook, stirring, for 4 minutes. Pour in the stock and stir until the mixture comes to a boil. Add the cream and simmer for 2 minutes or until the sauce is smooth and thick.
8. Pour the sauce over the turkey mixture.
9. Roll pastry to desired shape and drape over filling. Brush with egg white.
10. Cut 3 steam vents in the pastry. Bake 30 minutes or until pastry is golen. Let sit for 5 minutes.

flour, t butter, salt, cold water, filling, olive oil, potatoes, carrots, stalks celery, frozen peas, white meat turkey, t, onion, flour, turkey, light cream, egg white

Taken from www.epicurious.com/recipes/member/views/turkey-pot-pie-50009362 (may not work)