Ingredients

• 1 round savoury pie dough
• 6 cups cooked turkey, roughly chopped into ½-inch cubes
• 6 slices bacon, chopped into ¼-inch strips
• 2 cups white onions, chopped
• ½ cup celery, finely chopped
• 1 cup wild mushrooms, cleaned and sliced
• 6 tablespoons butter
• ¾ cup unbleached all-purpose flour
• 4 cups poultry stock, preferably homemade
• 1 heaping tablespoon Dijon mustard
• ¼ cup 35% cream
• 1 cup carrots, peeled and sliced
• 1 cup rutabaga, peeled and sliced
• 2 cups fresh or frozen peas
• ½ cup fresh parsley, finely chopped
• salt and pepper to taste
• For the egg wash:
• 1 egg, lightly beaten
• 1 tablespoon water

Directions

1. For crust: Prepare pie dough recipe. Refrigerate dough for at least one hour before use.
2. For filling: Bring poultry stock to a boil in a small saucepan, then reduce to a simmer.
3. Parboil carrots and rutabaga. Drain and transfer to a bowl half-full of ice water to cool. Strain. Dice into small bite-sized pieces and reserve.
4. Heat a large skillet on medium-high heat. Add bacon and cook until fat renders and bacon is slightly crisp. Transfer bacon into paper towel-lined bowl.
5. Add onions to skillet and sauté over medium heat for 10 minutes until translucent.
6. Add celery and mushrooms and sauté for an additional 5 minutes. Reduce heat to low, add butter and melt into cooked vegetables.
7. Add the flour and cook over low heat, stirring constantly, for about 2 minutes. Add the hot poultry stock to skillet and simmer over low heat until sauce thickens.
8. Once sauce has thickened, stir in Dijon mustard followed by heavy cream. Remove skillet from heat.
9. In a large stainless steel bowl, add the cubed turkey, vegetables and chopped parsley. Pour the sauce into the bowl and gently stir. Taste, then adjust salt and pepper accordingly.
10. Making pies (see step 16 for single pie instructions): Preheat oven to 350°F.
11. FOR INDIVIDUAL POT PIES: Transfer filling into 8 individual 5-inch tart or ramekin dishes. Any excess filling can be enjoyed as a hot sandwich and can be stored in an airtight container for up to three days.
12. Transfer pie dough onto a floured surface. Taking a floured rolling pin, roll out dough into a rectangular shape. Using a ravioli cutter (fluted pastry wheel), cut long strips, about 1/8-inch wide.
13. Lay strips horizontally across each pie, evenly spaced. Lay a strip down vertically along a far side of the pie, running over one horizontal strip, then under the next. Lay another strip down vertically in the same fashion, but reverse the over/under pattern. Continue weaving remaining strips to complete lattice effect. Repeat until all of the pies are covered in the same manner.
14. Whisk egg and water together to create an egg wash and brush on top of pastry. Place pies onto a baking sheet and bake in oven for 20 minutes or until filling is bubbling and crusts are golden brown.
15. Remove from oven and allow to cool for 5 minutes before serving.
16. FOR ONE LARGE PIE: Transfer filling into a buttered, 11 x 13-inch glass casserole dish.
17. Transfer pie dough onto a floured surface. Taking a floured rolling pin, roll out dough into a 13 x 15-inch rectangle.
18. Roll dough back up onto rolling pin and gently unroll it over the casserole dish. Trim off excess dough and gently crimp the edge in an attractive fashion over the the dish.
19. Using a small paring knife, cut 6 or 8 evenly spaced vents into the dough. Brush with egg wash. Place casserole onto a baking sheet and bake in oven for one hour, or until pie is bubbling and crust is a golden brown.
20. Remove from oven and allow to cool for 15 minutes before serving.