• Preheat oven to 350 degrees

Pastry Dough

• In a food processor ( or any way you like) mix the flour and salt. Pulse 3 times to mix
• Add butter pieces and pulse 6 times to make a coarse grain
• Add egg yolks one at a time and pulse 2 x after each addition
• Add ice water and pulse 3 times
• dump into a bowl and finish mixing, and form three balls.
• Wrap each ball and flatten into discs, refrigerate for at least 30 minutes.

Pot Pie Filling

• Add butter to a large saute pan or pot
• add all your prepped veggies to butter and saute for about 8 minutes, or until they look partially cooked.
• add in flour and mix well to make a roux in the veggies, turn down the heat and continue cooking for about 5 minutes.
• Add in 3 cups of your turkey or chicken stock to make the gravy for the pot pie. If it looks too thick add in another cup of stock.
• Season with salt and pepper and allow to cook on low heat for about 15 minutes.
• At this point let the mixture cool down a bit.
• While it's cooling, remove your pastry dough from the refrigerator and allow it to warm up slightly for about 10 minutes.

Assembly

• Roll out each circle of dough, big enough to top whatever small casserole dish you may have.
• Fill each casserole almost to the top with your prepared turkey filling
• Place dough on top of the filling, and crimp around edges, finished crust any way you like.
• Brush dough with beaten egg, and make 4 slits in the top of the dough
• Place pot pies in preheated oven for about 20 minutes or until the crust gets a rich golden brown color.
• Serve as is or with lightly buttered noodles, or any side you may like.