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1
Butter a 4-quart baking dish.
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2
Place turkey breast in a medium saucepan, cover with stock, and add parsley, bay leaf, thyme, and peppercorns.
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3
Bring stock to a boil, reduce heat to low.
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4
Cover pot and simmer until turkey is just cooked through, about 20 minutes.
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5
Transfer turkey to a plate, remove herbs and peppercorns with a slotted spoon.
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6
When turkey is cool enough to handle, cut into 1/2-inch thick pieces and transfer to the buttered baking dish.
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7
Add carrots and turnips to the broth and cook until just tender, about 10 minutes.
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8
Transfer carrots, turnips and thawed peas to the buttered baking dish.
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9
Strain broth into a bowl.
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10
Melt butter in the same pot over medium heat.
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11
Add leeks and shallots and cook until soft.
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12
Add flour and stir for 2 minutes.
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13
Stir in broth and white wine.
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14
Increase heat to high and bring to a boil, stirring constantly.
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15
Cook until reduced slightly.
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16
Add cream and cook until sauce thickens enough to coat a spoon.
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17
Season with salt and pepper and add the parsley and sage.
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18
Pour the sauce over the turkey and vegetables in the baking dish.
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19
For the Crust: Place flour, herbs, and salt in a food processor and process until herbs are finely chopped.
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20
Add butter and shortening and process until mixture resembles coarse meal.
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21
Add a few tablespoons of the cold water at a time and pulse until the mixture just comes together.
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22
Gather dough into ball and chill for 30 minutes.
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23
Preheat oven to 400 degrees F.
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24
Roll dough into a 15 by 10 1/2-inch rectangle and place dough over onto filling.
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25
Trim overhang, tuck dough edge inside dish.
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26
Bake until crust is golden and gravy is bubbling, about 1 hour.
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27
Let stand 10 minutes before cutting.
