Pie filling:12-15 oz. cooked turkey, cut into 1" pieces
2 tsp. olive oil
1 small onion, diced
2 leeks, trimmed and finely sliced
2 cloves garlic, finely minced
2 turnips, cut into 1/4" pieces
3 carrots, peeled and cut into 1/4" rounds
2 parsnips, peeled and cut into 1/4" pieces
2 medium potatoes, peeled cut into 1/4" pieces
3 ribs celery, cut into 1/4" slices
3 c. chicken stock
3 c. skim milk
2 Tbsp. fresh parsley, chopped
2 tsp. poultry seasoning
2 Tbsp. butter, melted
2 Tbsp. flour
1 1/2c. flour, all-purpose
1 tsp. salt
1/2 c. shortening
1/3 c. shredded cheddar cheese
4 - 5 Tbsp. cold water
To make the pastry: Combine the flour and salt in a bowl. With a pastry fork cut the shortening into the flour mixture until it forms crumbs, about the size of peas. Add cheddar cheese and lightly mix. Mix in water, 1 tablespoon at a time, until pastry starts to hold together. Form pastry into a ball, then flatten, cover and chill for 1/2 hour.
To make pie filling: Preheat a Calphalon 3-qt. Sauté Pan or 10-in. Everyday Pan on medium heat. When the rim of the pan is hot-to-the-touch, add oil. Sauté onion, leeks and garlic for 2-3 minutes. Add remaining vegetables and continue to sauté for 4-5 minutes. Add turkey to the vegetable mixture. Add stock, skim milk, parsley and poultry seasoning, cover and simmer 25 minutes. Combine melted butter and 2 tablespoons flour. Stir in mixture and cook until sauce begins to thicken, then remove pan from heat.
Preheat oven to 400 degrees. Roll pastry into a 12-in. circle. Remove cover from pan and set aside. Place rolled pastry on top of the ingredients in the pan, tucking in the edges. Bake the pot pie for 15-20 minutes or until the pastry is lightly browned.