Kinsby's Best-ever Pot Pie (turkey Or Chicken)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 1/3 cups chilled butter, diced
• 2 teaspoons cider vinegar
• 1 teaspoon sugar
• 2 -6 tablespoons ice water (just to moisten the dough)
• 6 cups chicken stock, divided
• 4 baking potatoes, cubed-diced
• 2 large carrots, sliced (1/4-inch thick)
• 2 tablespoons butter
• 2 stalks celery, sliced (1/4-inch thick)
• 2 cups cooked turkey, diced (chicken works too)
• 1 large chopped onion
• 1 cup all-purpose flour
• 1/2 tablespoon cornstarch
• 1 cup frozen tiny peas
• 1/2 cup half-and-half cream
• 4 tablespoons half-and-half cream, divided
• 1/2 cup dry sherry
• 2 1/2 teaspoons salt
• 1/4-1/2 teaspoon dried thyme
• 1/4-1/2 teaspoon black pepper
• 1/4-1/2 teaspoon sage
• 1 egg

Recipe

• 1 to prepare the crust, combine flour, sugar, and salt in a large bowl; cut in butter and mix with fingertips until mixture resembles coarse meal. add vinegar and water, tbsp at a time; stir just until moist. press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. chill for 15 minutes or overnight until needed.
• 2 to prepare the filling, bring 5 cups chicken stock to a boil in a medium saucepan. add the potato and carrot; cook for approximately 4 minutes. meanwhile, melt the butter in a very large skillet over a medium heat and the onion; cook for 2-5 minutes until the onions just begin to sweat. combine 1 cup flour, corn starch and 1 cup remaining chicken stock in a small bowl; whisk until well combined. add to the skillet. stir in the potato mixture with the reserved cooking liquid, turkey or chicken, peas, seasonings, half-n-half, sherry, and celery. remove from heat (you can store for a day or two until you wish to bake it).
• 3 pour approximately 1-2 cups filling into ramekins of choice (or you can pour the entire filling into a casserole dish to bake it whole. metal bowls work too).pre-heat the oven to 400 degrees farenheit.
• 4 roll the dough out to about 1/4-1/2 inch-thick and cut the appropriate size for your pot pie place the dough atop of the filling (either press the dough into sides of the ramekin, or just leave flat; feel free to be decorative) and cut four slits in the center of the dough (to let the steam escape). whisk the egg with the 4 tbsp half-n-half and brush onto the dough and bake for approximately 40-65 minutes; until the crust is a golden brown and puffed.