CHICKEN OR TURKEY POT PIE The Crust: ½ teaspoon salt 3 cups flour ½ cup cold shortening, cut into small pieces ½ cup cold butter, cut into very small pieces 1 egg 8-10 tablespoons ice water 2 teaspoons white vinegar To make the dough for the crust, mix the flour and salt in a large bowl. Cut in shortening and butter with a pastry blender until the mixture is crumbly and resembles coarse meal. Note - you can also do this in a food processor, pulsing the mixture several times but do not over process - you want pieces of the butter visible in the flour for a flaky crust! Beat the egg, vinegar, and 8 tablespoons of ice water together in a separate bowl. Using a fork (or food processor on pulse), add the egg mixture to the dry ingredients and combine until the dough begins to come together. Add additional 1-2 tablespoons of water as needed. Turn onto the counter and pull the pieces together, pressing the dough together firmly with your hands to combine and form a ball. Do not overwork the dough. The consistency should hold together but still have visible chunks of butter and shortening in the dough. This will make a flaky crust. Cut the dough into 2 even pieces and form each into a disc. Wrap each disc in plastic wrap and chill for at least 2 hours or overnight. The Filling: 4 cups carrots, chopped into ½” dice (about 6-8 large carrots) ¾ cup butter or margarine ¾ cup flour 2 cups strong chicken broth (enhance it with chicken bouillon cubes if needed) 3 cups milk 4 cups chicken breast, cooked and shredded into bite size pieces 2 cups frozen peas 1 teaspoon black pepper ½ teaspoon salt 1 egg yolk Melt the butter in a large deep skillet and add the carrots. Cover the pan and stir the carrots every 3-4 minutes, recovering the pan after stirring, until the carrots are tender when pierced with the tip of a paring or steak knife. Stir the flour into the carrots and cook for one minute, stirring constantly, allowing butter to absorb the flour. Gradually add the chicken broth, followed by the milk, stirring constantly, until a thick, rich thick gravy forms, about 2-3 minutes. Stir in the chicken, frozen peas, black pepper, and salt. Remove from heat and let cool to room temperature. You can make the filling in advance and keep in the refrigerator but bring back to room temperature before assembling the pie. Remove the pie dough from the refrigerator and roll each disc into a 13-14” circle. Place one crust into a 10” pie plate allowing excess crust to drape over the edge. Spoon the filling into the pie plate and top with the second crust. Crimp edges together all around to seal. Cut a few air vents in the top of the crust. Combine the egg yolk with 1 teaspoon of water and brush the egg wash all over the crust. Bake at 350° for 1 hour or until filling begins to bubble out of the crust and crust is golden brown. Let set for 10-20 minutes and DEVOUR!! 🍗🦃🥧 ##leftoverturkeyrecipe##potpie##turkeypotpie##comfortfood##dishofftheblock - @dishofftheblock