- Preheat your oven to 400°F (200°C). 
- In a large skillet, melt the butter over medium heat. 
- Add the diced onion and garlic, sautéing until softened, about 3-4 minutes. 
- Stir in the flour, cooking for 1-2 minutes to form a roux. This will thicken the filling. 
- Gradually whisk in the broth, followed by the milk or cream. Continue stirring until the mixture is smooth and thickened. 
- Season with salt, pepper, thyme, and rosemary. 
- Add the cubed turkey, peas, carrots, and corn. Stir to combine, ensuring the vegetables and turkey are evenly coated with the sauce. Remove from heat. 
- Assemble the Pot Pie:Roll out one pie crust and place it in the bottom of a 9-inch pie dish. 
- Pour the turkey filling into the pie crust, spreading it out evenly. 
- Roll out the second pie crust and place it over the filling. Press the edges together to seal, and trim any excess dough. 
- Cut a few small slits in the top crust to allow steam to escape. 
- Brush the top crust with the beaten egg to give it a golden color. 
- Bake the Pot Pie:Place the pie dish on a baking sheet to catch any drips. 
- Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown and the filling is bubbling. 
- If the edges of the crust begin to brown too quickly, cover them with foil. 
- Once baked, remove from the oven and let the pie cool for 10-15 minutes before serving. 
- Once baked, remove from the oven and let the pie cool for 10-15 minutes before serving. 
- Serve and Enjoy: Slice the pot pie and serve warm. It pairs wonderfully with a side salad or roasted vegetables.