5-1/4 c. chicken broth
24 oz. peas and carrots, frozen bag
1 onion, diced
3/4 c. butter
2/3 c. flour
4 c. turkey, cooked, bite-size pieces
1 tsp. salt and pepper to taste
1 c. flour
1/2 tsp. salt
7 T. shortening
3 T. ice water
1 egg yolk
1 T. milk or cream
Bring chicken broth to boil in large saucepan. Add peas, carrots, onion and cook until almost tender - about 5 minutes. Remove vegetables from broth. Strain both and reserve 4 cups. Set aside.
In the same pot, melt butter and whisk in flour. Cook, stirring constantly for 2 minutes. Gradually whisk in reserved 4 cups hot chicken broth. Cook until mixture thickens and bubbles 1 minute. Season to taste with salt and pepper.
Spoon 1/4-inch layer of sauce into bottom of 2-quart greased baking dish. Place same amount of sauce in small bowl and set aside. Mix turkey and vegetables in remaining sauce. Transfer turkey mixture into prepared baking dish and cover with reserved sauce. Refrigerate until cool.
To Make Crust: Place flour, salt and shortening in food processor. Use quick pulses until coarse crumbs have formed. Add water, 1 tablespoon at a time while pulsing, until the dough forms a ball and holds together. Remove and place on floured surface. Knead dough until smooth - about 20 strokes. Wrap in wax paper and chill 1 hour or longer.
Preheat oven to 400º. Roll pie crust dough 1/4-inch thick on floured surface. Fit dough over turkey filling, pressing against side of dish with fork to seal. Trim as needed. Cut a few steam vents. Decorate top of pie with left over dough, attaching with water. Use a cookie cutter for shapes, such as leaves. If preferred, use a purchased pie crust, such as Pillsbury. Combine egg yolk with milk and brush on top of pie.
Bake pot pie at 400º for 40 minutes or until crust is brown and filling is bubbly. Tent casserole with foil, if crust browns too quickly.