Directions

1. In a large pot over medium heat, melt the butter. Add the onions, carrots, and celery and cook, stirring, for 4 to 5 minutes, until tender. Add the garlic and cook, stirring, for about 1 minute more, until fragrant. Stir in the potatoes; season with salt and pepper.
2. Add the flour and stir to combine. Cook, stirring constantly, for 2 to 3 minutes. Add the broth and bay leaf and stir to combine. Bring the mixture to a simmer over medium heat and cook for 15 to 20 minutes, until the sauce thickens and good flavor develops.
3. Stir in the turkey, peas, cream, rosemary, and thyme. Season with more salt and pepper as needed.
4. Heat the oven to 375°F. Line a baking sheet with parchment paper and place a 12-inch springform pan on the sheet.
5. Prepare the hot water crust, then divide into two pieces—one about two-thirds of the dough (for the base and sides) and one about one-third of the dough (for the top).
6. Start with the larger piece for the base and sides. Remember, you have to work with the crust while it’s hot to keep it pliable. I like to roll it out as best I can between two sheets of plastic wrap to about ¼ inch thick (a little thicker is okay, too).
7. Peel the top piece of plastic wrap off, then use the bottom piece to help you invert the dough into the springform pan. Don’t worry if it tears or small holes appear—you can patch it! Patch any holes, tears, or uncovered areas with more dough, and press well to ensure they’re sealed. (Alternatively, you can just press the crust in from the get-go; just remember to work quickly!)
8. Pour the filling into the pan and spread in an even layer. Return the springform pan to the parchment-lined baking sheet.
9. Roll out the remaining dough between two sheets of plastic wrap to about ¼ inch thick. Peel off the top piece of plastic wrap. Use the bottom piece to help you invert the crust on top of the filling, then peel it away.
10. Pinch the two crusts together at the sides; pinch off any excess. Crimp the edges as desired to make sure they’re sealed together.
11. Using the handle of a wooden spoon, make a vent in the center of the pie. Bake the pie for 50 to 60 minutes, until the crust is golden brown and steam is coming out of the vent. Let cool for at least 15 minutes before unmolding, slicing, and serving.