Pot pie is filled with turkey, pearl onions, mushrooms, potatoes and peas. (Kirk McKoy / Los Angeles Times)
Cook the cream- and broth-enriched sauce until it is thick enough to coat the back of a spoon. (Kirk McKoy / Los Angeles Times)
Pour the sauce into the casserole so that it covers the mixture of cooked vegetables and turkey. (Kirk McKoy / Los Angeles Times)
Roll out the dough into an oblong or round shape to fit the casserole dish and cover the filling. (Kirk McKoy / Los Angeles Times)
Crimp the edges of the dough at the edge with a fork or with your fingers to seal the crust to the casserole. (Kirk McKoy / Los Angeles Times)
