Turkey Pot Pie - Sweet and Savory Meals

Ingredients
Homemade Pie Crust:

2 1/2 cups all-purpose flour (plus more for dusting)
1 teaspoon white granulated sugar
1/2 teaspoon salt
1/2 lb COLD unsalted butter (diced into 1/4" pieces)
6 tablespoons ice-cold water
Turkey Pot Pie Filling:

4 cups cooked turkey (shredded)
6 tablespoons unsalted butter
1 small yellow onion (chopped)
1 cup shredded carrots
8 oz mushrooms (stems discarded and caps sliced)
4 garlic cloves (minced)
1/3 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fresh rosemary (finely chopped)
1 teaspoon fresh rosemary (finely chopped)
1 cup frozen peas (do not thaw)
1/4 cup parsley finely chopped (plus more to garnish)
1 egg beaten (for egg wash)
nstructions
Homemade Pie Crust:

Add flour, sugar, and salt into the bowl of a food processor and pulse a few times.
Add the cold diced butter and pulse until the mixture resembles pea-sezed coarse crumbs. The mixture should be dry and sandy.
Add the 6 tablespoons of very cold, ice water and pulse just until moist clumps start to form. Test the dough by pressing it between your fingertips, and if it sticks together, you are done. If the dough is too crumbly and it falls apart, add more water, just a teaspoon at a time. Careful NOT to add too much water, or the dough will become very sticky and difficult to roll.
Transfer dough to a clean work surface, and gather it into a ball, bo NOT knead it, just gather it together.
Divide thee dough in half and using a rolling pin, flatten the pieces to form 2 disks.
Cover with plastic wrap and refrigerate for at least 1 hour before using in recipes.
Turkey Pot Pie Filling:

In a dutch oven or pot, melt the 6 tablespoons of butter over medium heat.
Add the diced onions and carrots and saute for 8-10 minutes, or until soft.
Add the sliced mushrooms and minced garlic, rosemary, thyme, dried basil, dried oregano, and saute for another 5 minutes until mushrooms are softened.
Add 1/3 cup flour and stir constantly for 1-2 minutes until combined.
Add chicken broth and stir very well, next, add 1/2 cup heavy cream, stir and then bring the mixture. Let it cook for 1-2 minutes, or until the mixture has a thick gravy consistency.
Add the salt and black pepper, taste it and adjust the seasoning if needed.
Add shredded turkey, frozen peas, and 1/4 cup parsley, stir to combine. Remove from heat and cool slightly.
Preheat oven to 425 degrees F.
Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish.
Spoon the turkey pot pie filling over the bottom crust.
Roll the second dough disk into a 10” diameter circle and place it over the pie filling. Fold the excess dough behind the bottom crust and crimp together to seal.
Cut 5 small slits on the top to allow steam to escape.
Brush the top with the beaten egg and sprinkle lightly with some sea salt and pepper.
Bake for 30-35 minutes or until top crust is golden brown. If the pie edges are browning too fast, cover it loosely with foil over the pie.
Once baked, let it rest for 15 minutes at room temperatire before slicing and serving.