Total time: 2 hours Servings: 8 to 10 Note: Adapted from Bradley Ogden’s recipe for chicken pot pie from his first book, “Breakfast, Lunch & Dinner.” 1 3/4 cups flour, divided 3 tablespoons chopped fresh herbs (a mixture of parsley, chives, tarragon and chervil) Kosher salt Scant 1/2 teaspoon sugar 9 tablespoons chilled butter (1 stick plus 1 tablespoon), divided 1 tablespoon vegetable shortening, optional Ice water 4 cups chicken broth (or homemade turkey stock), and more as needed 20 pearl onions, trimmed and peeled 3 carrots, peeled and diced into 1/2 -inch pieces 3 celery stalks, diced into 1/2 -inch pieces 12 cremini mushrooms, sliced 1 1/2 cups diced red boiling potatoes, cut into 1/2 -inch cubes 2 leeks, trimmed, quartered lengthwise and diced into 1/2 -inch pieces 1/2 cup fresh or frozen peas 4 1/2 cups cooked turkey (about 1 1/4 pounds), cut into 1 1/2 -inch cubes 1 cup heavy cream Pepper 1 egg yolk, optional 1.