Bottom-Friendly Turkey Pot Pie

For the pie crust:

Mix the dry ingredients and add the diced butter. Either using a food processor or a pastry cutter, work the butter into the dry ingredients until the butter forms small pea-sized pieces. Add 2-3 tbsp of the ice water and work the dough together. Add an additional 1 tbsp of water to the dough at a time if needed for the dough to bind together. Once the dough forms, ball it up, wrap it in plastic wrap, flatten, and refrigerate for 1 hour.

For the filling:

To an oven-safe pot like a cast iron or dutch oven, saute green onions, shallots, carrots, and celery in the butter and olive oil until soft, 5-7 minutes. Add the flour and cook for 1-2 more minutes. Add turkey meat and chicken stock, cooking until the mixture begins to thicken. Add thyme, sage, salt, pepper, and ground flaxseed. Simmer on low for 20 minutes. Add the peas, stir the filling, and cut the heat.

Back to the crust:

Flour a flat surface and roll out the dough large enough to cover the entire surface of your soup filling. Cut slits into the dough, place on a cookie sheet, and refrigerate for 30 more minutes.

Preheat oven to 375 degrees. Brush the crust with egg wash, top with flakey salt, and bake for 15 minutes. Slide the baked crust onto the top of the soup filling and place the pot pie back in the oven for 20 minutes. Serve hot. Bottoms up!