Turkey pot pie (Thanksgiving leftovers pot pie)

Steps

1. Crust: whisk together the flour, salt, and sugar for the dough. Add the chilled diced butter and rub it in with your fingertips until you get coarse crumbs with pea-sized bits of butter remaining. Add the ice water one spoonful at a time, just until the dough comes together when pressed. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
2. Cut the turkey into 2 cm (3/4 in) pieces. Finely chop the onion, and cut the carrots and celery into small dice.
3. In a large skillet, melt the butter for the filling over medium heat. Add the onion, carrots, and celery, and saute for 8 to 10 minutes, until the onion is translucent and the carrots are just tender.
4. Sprinkle in the flour for the sauce and stir for 2 minutes to cook it out. Gradually whisk in the broth, followed by the milk, and simmer for 5 minutes, until the sauce is thick and coats the back of a spoon.
5. Stir in the turkey, peas, thyme, salt, and pepper, then taste and adjust the seasoning. Transfer the filling to a deep 23 cm (9 in) pie dish and let cool for 15 minutes. Preheat the oven to 200 °C (400 °F).
6. Roll out the dough on a floured work surface into a 28 cm (11 in) round, about 3 mm thick. Drape it over the filling, tuck the overhang under the rim, and crimp to seal. Beat the egg with a spoonful of water, brush over the crust, and cut four slits in the top to vent steam.
7. Set the dish on a baking sheet and bake for 30 to 35 minutes at 200 °C (400 °F), until the crust is deep golden brown and the filling is bubbling through the vents. If the edges brown too quickly, shield them with a strip of foil.
8. Let rest for 10 to 15 minutes before serving: the sauce will thicken slightly and the pie will spoon out neatly.