Blend well, form a ball, knead, add a little more flour if necessary sticky but not too sticky. Let it rest in the fridge for 30 min up to 3 hours.
For the inside
One can of sliced potatoes
1 bag frozen peas and carrots
Leftover turkey
Pile high
For the gravy
1/4 stick butter
6 tbsp butter
3 cups chicken broth
Garlic powder
Thyme
Salt n pepper
Now let's bring it all together!
Egg wash over the crust before baking. 1 beaten egg.
First, melt butter in a saucepan and add flour whisk well. Add broth. Wisk well.
Add seasonings I don't measure much but go by taste close measurements 1 tbsp thyme, 2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper. Continue to stir until thick.
Pour on top of inside mix of turkey, potatoes, peas, and carrots you want a lot but not so much it overflows. It is best if you place the pie dish on a pan so when it bakes it doesn't bubble over.
Roll out pie crust. Place on top of the pie. Pinch/ crimp it down.
To make the extra cut outs use the additional crust leftover or double the crust recipe to have an extra to work with.
If it gets soft place it in the fridge for 30 min to let it chill up some and be easier to work with.
Wet the small pieces and place them on top of the full crust. Slit somewhere on top crust approximately 4 slits.
Bake 425 for 30 minutes or until hot and bubbling.
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