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1
Preheat the oven to 375 F.
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2
Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery.
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3
Stir them around until the onions start to turn translucent, about 3 minutes.
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4
Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until its all combined with the turkey and vegetables.
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5
Cook for 1 minute, then pour in the chicken broth (and wine if using) and stir it around and let it cook and thicken.
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6
Once it starts to thicken add the turmeric, salt, pepper, and thyme.
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7
Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes.
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8
If it seems overly thick, splash in a little more broth.
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9
Turn off the heat.
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10
Pour the filling into a 2-quart baking dish.
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11
Roll out the pie crust on a floured surface and lay it over the top of the dish.
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12
Press the dough so that the edges stick to the outside of the pan.
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13
Use a knife to cut little vents here and there in the surface of the dough.
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14
Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust.
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15
(You will have some egg wash left over.)
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16
Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly.
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17
To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
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18
Serve up servings by the (big ol) spoonful!
