Add flour, sugar, and salt into the bowl of a food processor and pulse a few times.

Add the cold diced butter and pulse until the mixture resembles pea-sized coarse crumbs. The mixture should be dry and sandy.

Add the six tablespoons of icy ice water and pulse just until moist clumps start to form. Test the dough by pressing it between your fingertips; if it sticks together, you are done. If the dough is too crumbly and falls apart, add more water, just a teaspoon at a time. Be careful not to add too much water, or the dough will become very sticky and difficult to roll.

Transfer the dough to a clean work surface and gather it into a ball. Do not knead it; just gather it together.

Divide the dough in half, and flatten the pieces using a rolling pin to form 2 disks.

Cover with plastic wrap and refrigerate for at least 1 hour before using in recipes.

Melt the six tablespoons of butter in a Dutch oven or pot over medium heat.

Add the diced onions and carrots and saute for 8-10 minutes or until soft.

Add the sliced mushrooms, minced garlic, rosemary, thyme, dried basil, and dried oregano, and saute for another 5 minutes until the mushrooms are softened.

Add ⅓ cup flour and stir constantly for 1-2 minutes until combined.

Add chicken broth and stir very well. Next, add ½ cup heavy cream, stir, and then bring the mixture to a boil. Let it cook for 1-2 minutes or until it has a thick gravy consistency.

Add the salt and black pepper, taste it, and adjust the seasoning if needed.

Add shredded turkey, frozen peas, and ¼ cup parsley, and stir to combine. Remove from heat and cool slightly.

Preheat oven to 425 degrees F.

Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish.

Spoon the turkey pot pie filling over the bottom crust.

Place the second dough disk into a 10” diameter circle over the pie filling. Fold the excess dough behind the bottom crust and crimp together to seal.

Cut five small slits on the top to allow steam to escape.

Brush the top with the beaten egg and sprinkle lightly with sea salt and pepper.

Bake for 30-35 minutes or until the top crust is golden brown. If the pie edges are browning too fast, cover it loosely with foil over the pie.

Once baked, let it rest for 15 minutes at room temperature before slicing and serving.