• Preheat the oven to 425 degrees.
• To make the filling, in a large sauté pan over medium heat, melt the butter. Add the onion, garlic, celery and carrots and cook, stirring often until the carrots are crisp/tender (about 7-8 minutes).
  4 Tbsp. Butter, 1 yellow or white onion, 3 garlic cloves, ½ Cup celery –, 1 Cup carrots –
• Add the flour and cook, stirring constantly for 1 minute.
  ¼ Cup plus 1 Tbsp. all-purpose flour
• While whisking the mixture, add the stock, chicken base, salt and pepper.
  2 Cups chicken stock, 1 tablespoon (heaping) chicken base, ¾ tsp. Kosher salt, ½ tsp. pepper
• Whisk until smooth and bring to a boil. Simmer until thickened (about 3-5 minutes).
• Remove from the heat and stir in the heavy cream, parsley, thyme, turkey and peas. Set aside to cool for 10 minutes.
  ¼ Cup heavy cream, 2 Tbsp. fresh parsley – chopped, 1 teaspoon (heaping) fresh thyme leaves, 3 Cups cooked turkey (or chicken), 1 cup frozen petite peas
• Place the bottom crust into an ungreased 9 inch, deep dish pie pan. Press the crust firmly against the sides and bottom
  1 (2 count) pie crust -
• Pour the slightly cooled filling into the pie crust. Place the second crust over the filling.
• Fold the excess top crust over the outside edge of the bottom pie crust edge. Press edges together to seal.
• Then crimp the edges of the pie crust:

  Place your index finger and thumb about 1 inch apart on the outside of the crust ridge. Use the index finger of the other hand to press the crust between your thumb and index finger. Repeat all the way around the pie.

  See photo for reference:
  
• Whisk the egg and 1 tablespoon water together and brush the egg wash all over the top crust.
  1 egg plus 1 tablespoon water
• Cut a few slits into the top of the pie crust to vent the pie.
• Place the pot pie on a baking sheet to catch and spills. Bake at 425° for 30-40 minutes until the crust is a deep golden brown and the filling is bubbling around the edges.

  Pro Tip: if the crust is getting too brown tent some foil loosely over the pot pie for the remaining cooking time.
• Let the pie cool for 15-20 minutes before spooning/cutting individual portions.

Serving

• Excellent served with a side salad and rolls.

  Broccoli Bacon Salad and Raspberry Jello Fluff go great with this pot pie too!

Preparation for Freezing

• Prepare the filling and let it cool. Now prepare the pie pan (make sure it is freezer and oven safe) with the bottom crust. Fill it with the cooled filling.

  Now add the top crust and crimp the edges, then make 4 slits in the top.

  Wrap the entire pot pie and pan in plastic wrap and then foil.

  Keep in the freezer for up to 3 months.

Baking from Frozen

• Do not thaw the frozen pot pie before baking. Unwrap all the protective wrapping and discard.

  Preheat the oven to 375 degrees.

  Brush the crust with an egg wash.

  Pop the frozen pot pie in the oven, on a baking sheet to catch spills, and bake for 80-90 minutes until it is golden and bubbling.

  If the crust is getting too dark simply tent some foil over top for the remaining cooking time.