Turkey Pot Pie with Herbs

Combine flour and salt in a bowl, then whisk them together until well incorporated. Using a pastry cutter, cut the vegetable shortening and butter into the flour mixture until they reach a fine consistency. Gradually add cold water, 1 tablespoon at a time, stirring gently with a fork until the dough just comes together and releases excess flour from the sides of the bowl. Divide the dough into 2 equal portions, shape each portion into a round, and refrigerate until needed.

Preheat the oven to 425 degrees F (220 degrees C). Melt 3 tablespoons of butter in a large skillet over medium heat and cook the carrots, onion, and celery with black pepper until the onions are translucent, taking about 8 minutes. Transfer the mixture to a bowl and set it aside. In another resealable plastic bag, place 2 tablespoons of flour and toss the cooked turkey meat inside; shake the bag to coat the meat evenly. Melt 2 more tablespoons of butter in the same skillet over medium heat and cook the turkey meat until the flour coating turns golden brown, taking about 10 minutes. Gradually pour in chicken broth, 1/2 cup at a time, stirring until the mixture begins to simmer and thicken, taking about 5 minutes. Remove the skillet from heat.

Combine the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme in a bowl. Stir until the filling is thoroughly combined.

Roll out one of the dough pieces on a floured surface to a circle with a diameter of 11 inches, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second dough piece to a circle of 11 inches in diameter, place it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to allow steam to escape.

Bake the pie in a preheated oven for 15 minutes, then lower the temperature to 350 degrees F (175 degrees C) and continue baking until the filling is bubbling and the crust is golden brown, taking about 25 more minutes.