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1
Wash chopped leek well in a bowl of cold water, agitating it, then lift out and drain well.
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2
Bring all stock ingredients to a boil in a 4- to 5-quart saucepan, skimming froth, then reduce heat and gently simmer, partially covered, until reduced to about 4 cups, about 1 1/4 hours.
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3
Pour stock through a large sieve into a bowl.
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4
Transfer turkey to a cutting board to cool.
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5
Discard remaining solids.
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6
When meat is cool enough to handle, coarsely shred from bone, discarding skin, and set aside.
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7
Blend together flour, cornmeal, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of the mixture resembles coarse meal with some roughly pea-size butter lumps.
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8
Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
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9
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again.
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10
(Do not overwork, or pastry will be tough.)
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11
Turn out mixture onto a lightly floured surface and divide into 2 portions.
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12
With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat.
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13
Gather dough together with scraper and press into a ball, then flatten into a 3-inch disk.
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14
Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
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15
Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saute onion, carrots, and celery, stirring occasionally, until golden, about 10 minutes.
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16
Add mushrooms, potatoes, and garlic and saute, stirring, until vegetables are crisp-tender, about 10 minutes.
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17
Remove from heat and stir in turkey, peas, and thyme.
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18
Transfer filling to a 3- to 31/2-quart glass or ceramic baking dish.
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19
Reheat stock in a 2- to 3-quart saucepan over moderate heat.
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20
Transfer about 1/2 cup hot stock to a small bowl and whisk in flour, salt, and pepper until smooth.
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21
Whisk flour mixture into remaining stock and boil until slightly thickened, about 5 minutes.
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22
Pour sauce over filling in dish.
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23
Put oven rack in middle position and preheat oven to 425F.
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24
Roll out dough into a roughly 10- by 7-inch oval on a lightly floured surface with a lightly floured rolling pin, then place over filling and trim excess dough flush with edge of dish.
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25
Brush with egg white, then bake until filling bubbles and crust is golden, about 30 minutes.
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26
Transfer to a rack and cool slightly, about 10 minutes.
