American Pot Pie with Turkey and Herbs

Ingredients:

• 1 boneless turkey breast (900 g)
• 4 cups chicken broth
• 1/2 cup dry white wine
• 1 cup heavy cream
• 4 sprigs of parsley
• 1 bay leaf
• 3 sprigs of thyme
• 3 black peppercorns
• Salt and pepper
• 5 tablespoons of wheat flour
• 2 large carrots, peeled and cut into 1 cm pieces
• 225 g peeled and cut into 1 cm pieces turnips
• 1/2 cup frozen peas (defrosted)
• 1 large leek, thinly sliced
• 1 large shallot, thinly sliced
• 3 tbsp (45 g) unsalted butter
• 1/4 cup coarsely chopped parsley
• 2 tablespoons thinly sliced ​​fresh sage leaves

Dough:

• 2 tablespoons chopped fresh parsley leaves
• 1 tbsp chopped sage
• 1 tbsp chopped rosemary
• 1 tbsp chopped thyme
• 2.5 cups premium wheat flour
• 1/2 cup chilled unsalted butter, cut into 1 cm pieces
• 1/2 cup chilled solid vegetable shortening
• 1/2 cup ice water
• 1 teaspoon of salt

Preparation:

1. Grease a 4-quart baking dish with butter.
   
   Place the turkey breast in a medium, heavy-bottomed saucepan, pour in the broth, and add the parsley, bay leaf, thyme, and black peppercorns. Bring the broth to a boil and reduce the heat to low. Cover the pan and simmer until the turkey is cooked through, about 20 minutes.
   
   Transfer the turkey to a plate and use a slotted spoon to remove the herbs and pepper from the broth. When the turkey is cool enough to handle, slice it into 1.5 cm thick pieces and transfer to a greased baking dish.
2. Add the carrots and turnips to the broth and simmer until soft, about 10 minutes. Transfer the carrots, turnips, and defrosted peas to a greased baking dish. Strain the broth into a separate bowl. In the same saucepan, melt the butter over medium heat.
   
   Add the leeks and shallots and sauté until soft. Add the flour and cook, stirring, for 2 minutes. Add the broth and white wine. Increase the heat to high and bring the contents of the pan to a boil, stirring constantly. Cook until the mixture has reduced slightly.
   
   Add the cream and simmer until the sauce thickens enough to run off the back of a spoon. Season with salt and pepper and add the parsley and sage. Pour the sauce over the turkey and vegetables in the baking dish.
3. For the test: Place the flour, parsley, sage, rosemary, thyme, and salt in a food processor and pulse until the herbs are finely chopped. Add the butter and shortening and pulse until the mixture resembles coarse crumbs. Add ice water a few tablespoons at a time and pulse until a dough forms. Form the dough into a ball and refrigerate for 30 minutes.
4. Preheat oven to 205°C.
   
   Roll the dough into a 15 x 10 inch (38 x 27 cm) rectangle and place it on top of the filling. Trim any excess dough and fold the ends into the pan. Bake until the crust is crisp and golden brown and the sauce is bubbling, about 1 hour. Let rest for 10 minutes before slicing.