Preheat the oven to 375°F.

In a large pot, melt the butter over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until the veggies begin to soften and the onion starts to turn translucent, about 3 minutes.

Sprinkle the flour over the veggies and stir for another minute to let the flour cook a bit.

Pour in the wine and stir for 2 more minutes to let it cook down and thicken the veggie mixture.

Next, add the stock!

Add the turmeric, salt, pepper, and thyme.

Reduce the heat to medium-low, then stir and let the mixture thicken for about 5 minutes.

Stir in the half-and-half, then taste and add more salt and pepper if needed.

Next, add the chicken! If the mixture seems overly thick, splash in ½ to 1 cup of additional stock. (You want there to be plenty of gravy for the pot pie.)

Set a 2-quart baking dish (round, square, or oval) on a parchment-lined sheet pan, to catch any sauce overflow when baking. Pour the filling into the dish.

Roll out the pie crust so that it's an inch or so larger all around than the dish.

Place the dough on top of the dish and allow the extra to drape over the sides.

Trim off the excess so the overhang is uniform all around the dish, then brush a little of the egg wash on the underside of the edge to help it stick to the dish.

Cut three or four small slits in the center of the crust, then brush the egg wash all over the crust.

Bake until the crust is deep golden brown and the filling is starting to bubble, 25 to 30 minutes.

Let the pot pie sit for 15 minutes before serving, to allow everything to settle. Serve by the big ol' spoonful!