Steps: |
| -Preheat the oven to 400 degrees. |
| -Make the pie dough and place in the refrigerator. (Learn How) |
| -Follow the recipe for the roasted vegetables (dice instead of batons). |
| -Heat a heavy bottom saucepan to medium and add the butter. As soon as the butter melts, add the leeks and shallots. |
| -Saute the onions for a couple of minutes, until softened. |
| -Stir in the flour and cook for a couple of minutes while stirring. (Learn How) |
| -Whisk in the stock (smooth out all of the lumps), and bring to a boil. |
| -Add the worcestershire, cream and seasoning; cook for 5 minutes over low heat. |
| -Combine the vegetables, turkey and sauce in the pan or a bowl. |
| -Roll out half the pie dough. Lift it into a pie dish, form it to the dish and trim the edges. |
| -Fill the pie shell with the vegetable, turkey and sauce mixture. |
| -Roll out the second half of the crust. Lay the second crust on top. Trim the crust to hang over the side 1 inch, and crimp the crust as desired. |
| -Make an egg wash out of the egg and 1 tablespoon of water; brush the top of the crust. Make a few slits in the crust, so the steam will escape. |
| -Place the pot pie on the top rack with a sheet pan on the bottom rack to catch any overflow. |
| -Bake at 400 degrees for 45 minutes. |
| -Let it cool briefly before cutting into it. |
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