• Pre-heat the oven to 425F. See notes below.

Veggies

• In an extra-large saucepan or regular stockpot, bring water to boil. Add potatoes, carrots, and onions and cook at a soft boil until potatoes barely yield to a sharp knife when pierced. (Be sure to hold back the peas. Those are added later)

  Cooking time will vary depending on the size of your veggies and the size of your pot.

  Don't over-cook the veggies, just enough to par-cook - they'll finish cooking in the oven.

  Drain and empty veggies into a spare bowl or on a plate. Set aside

White Sauce

• In the same pot, add butter and melt over medium-high heat. Before it starts to brown, add flour and whisk quickly to incorporate.

  Continue whisking until the mixture starts to create a thin film on the bottom of the pan. This will cook off the rawness of the flour.

  Add seasonings and whisk again.

  Add the chicken broth, whisk briskly and turn up the heat so the broth starts to thicken.

  Add the milk, continuing to whisk. The mixture should be thickening, about the consistency of melted ice-cream.

  Add the par-cooked veggies back into the pot with the white sauce.

  Add the chicken (or turkey) and the peas.

  Taste for seasoning and set aside to prepare the crust.

Pie Crust

• Roll out the bottom pie crust large enough to completely cover the 9x13" baking sheet, allowing space into the seam, corners, and up over the edge. You'll want an additional 1-inch overhang to crimp with the top crust later.

  Place the bottom crust in the refrigerator to chill while you roll out the top.

  Roll out the top crust large enough to cover the slab pie with a 1 ½ inch overhang. You can simply cover the pie with the entire crust and slice a few vent holes for steam to escape. Or, you can cut the pie crust into strips and overlap them in a basket weave pattern.

  With the top crust ready to go, scoop the filling into the slab pan, easing the filling into the corners.

  Whisk one egg yolk with two tablespoons of water and brush on the edges of the bottom crust.

  Carefully lay your top crust over the pie, straightening on the edges.

  Pinch together the top and bottom crust edge, working your way around the entire pie. The edge should be guided vertical, straight up and down, to create a bit of a barrier to prevent the filling from cooking over. Fold the edge over itself if you have sections with a longer overhang. Ideally, you'll have about an inch you can then crimp for a decorative edge.

  Brush the top crust with egg wash, sprinkle with some flaky sea salt and bake.

Bake

• Bake at 425F for 15 minutes then turn the oven down to 375F and bake an additional 30 to 40 minutes or until you start to see a bubbly filling and the top crust a golden brown. Check ½ way through to possibly tent with foil if it looks like it's getting over-brown.

  Remove to a cooling rack and let sit before slicing. You'll want it somewhat cooled to be able to cut a nice slice that holds together.