Preparation
Preheat the oven to 205 ° C (400 ° F).
Rinse the Haiku Shiitake Mushrooms in cold water. Drain and thinly slice.
In a large saucepan, melt the butter over medium heat.
Cook the carrots, celery, onion and mushrooms for 3 to 4 minutes. Sprinkle with flour, then cook for 1 minute, stirring constantly.
Pour the broth into the saucepan. Heat until it begins to boil, whisking constantly.
Stir in the turkey and green peas. Pepper. Remove from heat.
Divide the pie crust dough in half. On a lightly floured surface, roll out the dough balls into two 11-inch (28-cm) circles.
Place a pie crust in a 25 cm (10 in) diameter pie plate.
Pour the turkey mixture onto the plate, then cover with the second pie crust.
Cut off the excess dough, then seal around the edges. Make a few slits on the top of the pie to allow the steam to escape.
Brush the top of the pie with the egg yolk.
Bake for 35 to 40 minutes, until the dough is golden.
