Turkey Pot Pie

Here is a hearty pot pie that is certain to fill tummies on a cold night. Featuring turkey, corn and mashed potatoes, this also makes an excellent use of leftovers from holiday meals {that is if you have had your fill of turkey sandwiches}. If you lack the turkey, use a rotisserie chicken or any cooked bird for that matter.

Turkey Pot Pie
2 c mashed potatoes
2 c shredded turkey
1 c corn

1 c green beans
1 c gravy
1/2 c shredded cheddar cheese
1 recipe double pie crust
1 egg, beaten
2 tbsp water

For Double Pie Crust
2 2/3 c flour
1 tsp salt
1 c butter, well chilled and sliced thin
7-10 tbsp ice water.

Heat oven to 375F.
Roll out pie crust and fit one piece into bottom of deep pie dish. Combine mashed potatoes, turkey, corn, gravy and shredded cheese. Place in pie crust. Top with second pie crust and trim excess. Use extra pieces for making decorative pieces for top of pie. Mix egg and water; using pastry brush, lightly brush the top and edges of pie with egg wash. Bake in preheated oven for 30-40 minutes. Check crust after 20 minutes. If it begins to brown much, cover with foil to prevent burning. Let pie sit for 5 minutes before serving.

For Double Pie Crust
Mix flour and salt in bowl of stand mixer. Add butter; mix with paddle attachment until butter breaks into pea size pieces. Add six tablespoons of water; mix just to bring dough together. If dough doesn't pull together, add more water one tablespoon at a time. Place dough on floured surface and divide into two pieces. Shape each piece into a disc. Wrap in plastic wrap or wax paper and refrigerate for 30 minutes before using.