Leftover turkey pot pie

In the food processor pulse the flour, salt and thinly sliced butter 12 to 15 times until the butter is in gravelly bits.

Add the sour cream and the egg and pulse 20 to 30 seconds to a sandy but hydrated dough that holds when squeezed and still crumbles.

Turn out and squeeze into a cohesive slab without kneading it, shape a thick puck, wrap in plastic and chill 30 minutes.

Let the dough soften at room temperature 20 to 25 minutes before rolling.

Melt the stick of butter in a heavy bottom pot over medium high heat.

Add the onion, celery, carrot, fennel and a pinch of salt and sweat five to six minutes over medium.

Add the Yukon gold potatoes and the minced garlic and cook two to three minutes more until the water has cooked off and the vegetables look translucent.

Stir in 150 grams of flour to make a roux and cook it two to three minutes until it glazes the bottom of the pot and no longer smells raw.

Add the dry sherry, stir as it thickens, then after about 30 seconds add the chicken stock.

Bring to a simmer stirring constantly, then lid and cook on medium low 10 to 15 minutes until the vegetables and potatoes are just tender, soft but not mushy.

Season with salt and cracked pepper, add the chopped thyme, the frozen peas and the turkey, and stir gently so the vegetables stay whole.

Flour both sides of the tempered dough and roll it out, quarter turning between passes, to a rough circle half an inch thick and 13 to 14 inches wide.

Measure the round against a 12 inch cast iron pan and trim the overhang so it cannot melt, crack and burn on the oven floor.

Fill the pan with the turkey filling, egg wash the rim of the pan so the crust sticks, lay the round over the filling with two slits cut in the middle for steam, and seal it against the pan.

Egg wash the whole top liberally for shine and to stop it drying out.

Bake at 400F for 25 to 30 minutes until the crust is golden brown and flaky.

Cool at least 20 minutes before cutting into it.