Hearty Turkey Pie with Golden Crust

Method

1. Prepare the pie crust according to your favorite recipe or use a store-bought one. Chill the dough in the refrigerator for at least 2 hours before rolling.
2. In a large skillet or pot, melt the butter over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cook, stirring occasionally, for 5 minutes until the vegetables have softened and released some liquid.
3. Stir in the flour, salt, pepper, thyme, and rosemary. Cook for 1-2 minutes, stirring constantly, until the flour is fully incorporated and the mixture is bubbly.
4. Gradually pour in the broth and milk, stirring continuously. Bring to a simmer and cook for 7-8 minutes, or until the mixture has thickened into a gravy consistency.
5. Remove from heat and stir in the frozen peas and cooked turkey. Taste and adjust seasoning with more salt, pepper, or herbs if desired. Let the filling cool for at least 10 minutes at room temperature. (You can also cover and refrigerate it for up to 1 day.)
6. Preheat your oven to 375°F.
7. Transfer the cooled filling into a 9-inch pie dish.
8. On a lightly floured surface, roll out the chilled pie dough into an 11- or 12-inch circle. Turn the dough a quarter turn after every few rolls to keep it even.
9. Carefully lay the dough over the filling. Trim the edges, leaving about an inch of overhang. Fold the overhang under itself to create a thick edge, then crimp with a fork or flute with your fingers.
10. Cut a few slits in the top to allow steam to escape. Brush the crust lightly with the egg wash.
11. Bake for 35-40 minutes, until the crust is golden brown. After 20 minutes, cover the edges with aluminum foil or a pie crust shield to prevent over-browning.
12. Let the pie cool for 5 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.