Rustic Turkey Pot Pie

For the crust:
In a food processor, combine flour, rosemary, salt and black pepper. Pulse a few times until incorporated. Add butter and shortening. Pulse again a few times until the mixture resembles little white peas. Add water by the tablespoonful. Pulse each time you add a tablespoon. Stop adding water once the dough becomes a ball. Wrap dough ball in plastic wrap and chill in the refrigerator for 1 hour.

Preheat oven to 375ºF.

For the filling:
Heat butter in a saucepan over medium heat. Once butter is melted, stir in the flour. Cook for several minutes until the mixture becomes a paste and browns just a bit. Add broth. Cook for 4-5 minutes.

Pour milk into a small bowl. Scoop out a little bit of broth from the pan and add it to the milk. Stir it and then add the milk into the pot. This will ensure that the milk doesn’t curdle. Add salt and pepper to taste. Take pan off heat.

In a separate bowl, gently mix turkey, veggies and the sauce mixture. Take a small taste and add salt and pepper if needed.

Roll dough out into a circle. Place the circle of dough on a baking stone or baking sheet. Pile turkey filling in the center of the dough. Pull dough up and around filling to resemble a drawstring purse (the center of the filling mixture will still be exposed. See related blog link for photos.

In a small bowl combine egg yolk with cream or milk and brush it all over the dough. Bake at 375ºF for about 30 minutes or until crust is golden.