Ingredients:

  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/2 tsp (2.5g) salt
  • 1/4 cup (60ml) ice water
  • 2 tbsp (30ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup (150g) frozen peas
  • 2 cups (300g) cooked turkey, shredded
  • 1/4 cup (30g) all-purpose flour
  • 1 1/2 cups (360ml) chicken broth
  • 1/2 cup (120ml) milk
  • 1 tsp (5g) dried thyme
  • Salt and pepper to taste

Instructions:

  1. Combine flour and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Stir in ice water until the dough forms. Shape into a disc, wrap in plastic, and chill for 30 minutes.
  2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant (about 2 minutes). Add carrots and celery; cook until softened (about 5 minutes). Stir in peas and shredded turkey.
  3. Sprinkle flour over the mixture; stir to coat. Gradually add chicken broth and milk, whisking to combine. Add thyme, salt, and pepper; bring to a simmer until thickened (about 5–7 minutes).
  4. Preheat oven to 400°F (200°C). Roll out the dough on a floured surface and fit into the baking dish. Pour the filling into the crust. Roll out a second dough piece and place over the filling, sealing the edges.
  5. Cut slits in the top crust for steam to escape. Bake for 30–35 minutes until the crust is golden brown.