Hedgehog Mushroom and Turkey Pot Pie Recipe

Ingredients

• 3 ounces cream cheese, at room temperature
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 cup unbleached all-purpose flour, plus extra for rolling out dough
• ½ teaspoon kosher salt
• 1 large egg, beaten
• 2 turkey wings (about 2 pounds)
• 1 medium onion, cut into quarters
• 1 medium carrot, cut into 2-inch pieces
• 4 fresh thyme sprigs
• 2 flat-leaf parsley sprigs
• 1 bay leaf
• 1 ½ quarts turkey broth (above) or one 49 ½-ounce can chicken broth*
• 1 pound uncooked turkey breast meat or turkey tenders**
• 1 pound hedgehog mushrooms, cleaned, trimmings saved from cleaning***
• 3 tablespoons pure olive oil
• 1 medium onion, cut into ½-inch dice
• 1 carrot, cut into ½-inch dice
• ½ cup green peas, fresh or frozen (thawed)
• 6 tablespoons unsalted butter
• ¼ cup plus 2 tablespoons unbleached all-purpose flour
• ¼ cup heavy cream
• 2 teaspoons kosher salt, or more to taste
• ½ teaspoon freshly ground black pepper, or more to taste
• ½ teaspoon fresh lemon juice
• 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried
• 1 tablespoon finely chopped flat-leaf parsley

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