6Tbspunsalted buttercut into pieces (I cut into Tbsps and then cut those pieces in half)
1largeeggbeaten (to brush over the pie crust)
1 ½cupssweet potatoespeeled and diced
1cuprusset potatoespeeled and diced
½cupchopped carrotsabout 2 carrots
2cupsorganic chicken broth
1cupfrozen sweet corn
1cupfrozen green beans
2tspchopped fresh rosemary
Preheat oven to 400F
To prepare the crust, pulse together flour and salt in food processor.
Sprinkle butter pieces over-top the flour mixture and pulse until coarse crumbs begin to form.
Add sour cream and pulse until dough begins to clump together.
Transfer dough to lightly floured surface and knead into a smooth disk.
Wrap in clear wrap and place in refrigerator while you prepare the pot pie.
Cut potatoes and carrot to approximately the same size (erring on the smaller side so the potatoes finish cooking along with the carrots). Place in medium saucepan, add water until vegetables are just covered and lightly salt the contents.
Bring water to a boil, then reduce heat to low, cover and allow to sit covered for 8-10 minutes (until vegetables are tender).
Drain potatoes and carrots and set aside.
In your 10" cast iron pan, melt 6 Tbsp butter over medium-low heat.
Add chopped onion and cook until tender and translucent (about 4 minutes).
Sprinkle the onion with the with flour and stir until smooth.
Add remaining ingredients (chicken broth, heavy cream, turkey, green beans, corn, and spices ) and bring contents to a boil, stirring frequently until liquid has thickened.
Reduce heat, add potatoes and stir. Remove from heat.
Remove your pie dough from the fridge and roll out into even 12" circle. Carefully lay the crust over the top of the pot pie contents (it does not have to drape over the sides, rather push the crust up against the inside of the pan).
Cut several slits in the crust, lightly brush with your beaten egg, and bake in the oven on 400F for 30 minutes or until crust is golden brown.