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Banish all memories of the frozen, supermarket pot pies you ate in childhood. This pie boasts an ultraflaky crust that caps a luscious mixture of winter squash, herbs, and wild turkey. If using leftover cooked turkey, skip the browning.

1. Make the dough: In a food processor, pulse together the flour, pepper, and salt, then scatter in the butter and pulse until the mixture resembles coarse crumbs. Sprinkle in the ice water and pulse again, until the dough starts to come together and pull away from the sides. Transfer it to a floured surface. You should be able to form it into a shaggy ball, but add more cold water—a tablespoon at a time—if it won’t come together. Flatten the ball into a thick disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the filling: Preheat the oven to 375 degrees. Heat 2 tablespoons of the olive oil over medium-high heat in a sauté pan. Generously salt and pepper the turkey. Add it to the pan and cook, stirring once in a while, until browned. Set the turkey aside. Add the remaining tablespoon of oil to the pan along with the garlic, celery, and squash, and cook until the vegetables soften. Set aside.

Meanwhile, cook the pearl onions: Bring about a quart of water to boil in a medium saucepan. Peel the onions, leaving the root end intact so that they don’t unravel. Boil them for about 10 minutes, then drain and let cool in cold water. When cool enough to handle, slice off the root ends.

Bring the stock to a boil in a small pot. In a saucepan over medium heat, melt the butter. Whisk in the flour for 1 minute. Then add the stock, milk, and cream. Once it boils, turn the heat down to low and let simmer—whisking all the while—for about 5 minutes, or until thickened. Add the chopped rosemary and season with salt and pepper.

3. Assemble the pie: Add the turkey and vegetables to a large baking dish, followed by the cream mixture. Stir gently to combine. Roll out the dough on a lightly floured surface to form a circle (or oval, depending on your dish) about an inch wider than the diameter of the dish. Drape it over the dish and pinch the edge into a sealed rim. Use a sharp knife to pop vents in the top.

Make an egg wash by mixing the egg with 2 tablespoons of water. Brush the top with this mixture, then bake the pie for 40 minutes, or until the crust is golden. Serves 6.

Ingredients
Crust
11/2 cups all-purpose flour
1 to 11/2 tsp. freshly cracked black pepper
1/2 tsp. salt
1 stick (1/2 cup) chilled unsalted butter, cubed
1/2 cup ice water
1 egg, for egg wash

Filling
21/2 lb. boneless, skinless wild turkey meat, cut into 1-inch pieces
3 Tbsp. olive oil
3 garlic cloves, minced
3 celery ribs, diced
1 cup butternut squash, diced
1 cup pearl onions
5 Tbsp. butter
1⁄2 cup all-purpose flour
3 cups chicken stock
1 cup milk
1/3 cup light cream
3 Tbsp. fresh rosemary