• Preheat oven to 400 degrees
• For the Crust
• Whisk flour and salt well.
• Using a food processor, pulse flour and cold cubed butter together until the mixture is sandy.If not using a food processor, squeeze butter and flour between fingertips in a chilled bowl until mixture is sandy. If mixture gets too warm and butter starts getting too soft or melted, put the bowl in the freezer for a minute or two.
• Add ice water one tablespoon at a time until the dough just comes together. It won't be wet, and it's ok if you still see some dry bits.
• Turn dough out onto a lightly floured surface and gather all the flour into a ball.
• Flatten into a disk and cover with plastic wrap.Refrigerate the dough for at least one hour or up to two days.

For the Filling

• Melt butter in a large heavy bottom skillet. Add shallots and cook on medium heat until browned.
• Add onions, celery and tarragon and cook until just slightly softened (2-3 min)
• Add garlic and cook for 30 seconds until fragrant.
• Add carrots and potatoes and cook until just softened (3-5 min)
• Add flour and stir to coat vegetables
• Deglaze pan with white wine and cook until alcohol cooks off (1-2 min)
• Add chicken broth and stir until thickened
• Add shredded turkey and frozen peas
• Turn off heat and add heavy whipping cream. Season with salt and pepper to taste

Assembling the Pie

• Generously flour your work surface and roll out the dough until it is ¼ of an inch thick.
• Add filling to pie pan or casserole dish.
• Roll crust around your rolling pin and unroll it over the dish of pie filling. Crimp the edges of the crust.
• If using store bought puff pastry or crust, simply unroll onto filled dish.
• Brush crust with beaten egg and bake until crust is golden and filling is bubbly