How to Make the Pie Crust (From Scratch)

1. Cut the butter into small cubes and place it in the freezer for about 30 minutes to chill.
2. In a large bowl, combine flour, sugar, and salt using your hands, a fork, or a food processor.
3. Add the chilled butter and work it into the flour until the mixture looks like coarse breadcrumbs.
4. Gradually add cold water, just until the dough comes together. Do not overwork it.
5. Form the dough into a ball and divide into two portions. (I typically use only one portion for the top crust.)
6. Wrap each portion and refrigerate for 30 minutes or freeze for 10 minutes.
7. Roll out the dough on a lightly floured surface to fit your baking dish. Set aside.

How to Make Pie Crust Using a Food Processor

If you prefer a quicker method, a food processor makes pie crust incredibly easy. Add the flour and cold, cubed butter to the food processor and pulse several times until the mixture resembles coarse breadcrumbs.

Next, add the cold water and pulse a few more times, just until the dough begins to come together. Remove the dough from the processor and gently bring it together with clean hands. Avoid overworking the dough to keep the crust tender and flaky.

How to Make Leftover Thanksgiving Turkey Pot Pie

1. Prep the Vegetables, cut/shred the turkey. Wash, chop, and set aside all vegetables before you start cooking. Cut/shred your leftover turkey meat.
2. Build the Flavor Base and Sauté the Aromatics. Place a pot over medium heat and add olive oil. Once warm, add onions and a pinch of salt. Cook for about 2 minutes, stirring until softened. Add the garlic, carrots, and celery. Season with Maggi (or seasoning powder), onion powder, black pepper, and ginger. Stir well to combine.
3. Create the Creamy Filling. Sprinkle in the flour and stir continuously for 2–3 minutes to cook out the raw flour taste. Slowly add the chicken broth and half-and-half, stirring constantly until the mixture thickens. Add the peas (if using them) and chopped turkey meat. Stir everything together, taste, and adjust the seasoning if needed. Cook for another 3–5 minutes, then remove from the heat and allow the filling to cool slightly.
4. Assemble the Pot Pie. Preheat oven to 375°F (190°C). Lightly spray your baking dish and pour in the turkey filling. Flour your rolling board/clean surface and roll out the pie crust. 
5. Secure Pie Crust on the Casserole. Gently place the rolled-out pie crust on top. Press the edges down using your hands or a fork to seal. Brush the crust with beaten egg for a golden finish. Use a knife to cut a few slits in the crust to allow steam to escape.
6. Bake the Turkey Pot Pie. Bake in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let it cool slightly before serving.