• Preheat oven at 425F/220C.
• Roll the shortcrust pastry on the Roul'Pat®, shape it to the Medium Round Flexipan® with the help of the Cake Server Knife. Reserve in the refrigerator.
• Repeat the step above for the top pastry of the pot pie, using straight star cutters. Reserve in the refrigerator.

BÉCHAMEL SAUCE

• In a sauce pan, heat butter on medium until melted. Then add, flour.
• Add salt and pepper (season to taste), and whisk in the milk. Continue to whisk until the Béchamel thickens (10-15min)
• Once the Béchamel is ready. Set aside.

POT PIE FILLING

• Peel your carrots. Remove the ends and cut them in 2 pieces. Set aside.
• Peel and cut your onion in half. Set aside.
• Using the mandoline (set-up on #2), slice your carrots and onions. Set aside.
• Heat a frying pan on medium. Once hot, pour the Tuscan Oil, the sliced onions and carrots. Cover and cook for about 8-10min. Then, add peas and corn cook for another 5min.
• Once ready, add the chopped turkey and pour the béchamel on top. Stir well. Remove from heat and keep covered.
• Take the Flexipan® out of the refrigerator, lightly pierce the shortcrust pastry with a fork. 
• Gently pour over your preparation and flatten with a spatula.
• Cover with top crust, seal edges, and decorate with the stars which were pre-cut earlier.
• Bake for 20 minutes at 425F/220C. (Every oven heats differently, monitor your Pot Pie from 15min)
• Once your Pot Pie is out of the oven, let it cool down for about 10min. Then, slide it onto your service plate. Serve and Enjoy! Bon Appétit!