Directions

Cut the butter, flour, and salt with a pastry cutter until well-incorporated. (Or put the butter, flour, and salt into a food processor and process just until combined.)

Slowly drizzle in the water. Right when the dough comes together, form it into a ball.

Turn it out onto a lightly floured work surface. Divide dough into 2 equal pieces, and shape each into a flat disk. Place in a food storage container and refrigerate for 30 minutes.

Preheat oven to 400º.

In a pan over medium heat, combine chicken/turkey, carrots, celery, and broth. Bring to a boil, and then cook over medium for 10 minutes.

Meanwhile, heat butter in a saute pan over medium heat. Add the onions and cook until translucent. Add the flour, salt, and pepper. Cook, stirring occasionally, until it turns a deep brown. Remove from heat and whisk in the milk.

Combine the milk mixture, the chicken/turkey mixture, and the peas/corn. This is your delicious filling! Set aside.

Roll out one dough disk and line the bottom of a 6" to 8" cast-iron skillet. Scoop in the filling. Roll out the other dough, slash the top, and lay it on top of the skillet. Fold under any overhanging dough.

Beat the egg and water to create an egg wash. Brush the top of the pie.

Bake for 30 minutes or until golden on top.

Let cool briefly before serving.