1

Preheat the oven to 425℉. Lightly grease a 10.5'' X 7. 5'' rectangular baking dish.

2

Pulse the flour and butter in a food processor until the mixture resembles a coarse, pea-sized crumble. Slowly add the ice water until the dough comes together. Dump the dough onto your work surface, roll the dough into a ball and then flatten it into a disk. Refrigerate the dough until ready to use.

3

In a large bowl, combine the rest of the ingredients except for the egg, making sure the gravy coats everything well. Pour the mixture into the baking dish.

4

Roll out the dough into a ¼ -inch thin crust and place it over the top of the turkey filling. Brush the crust with the egg wash. Poke a few holes in the crust for air to escape.

5

Bake the pot pie for 15 minutes and then drop the heat to 350℉ and continue baking for 30 minutes.

6

Substitutions: No gluten-free flour: use regular all-purpose flour. Not dairy-free: use regular butter. No callaloo: use kale, swiss chard, dandelion greens, beet greens, or spinach. No roasted carrots or brussels sprouts: use whatever leftover roasted vegetables you have from your holiday dinner.