In a large pan, melt the butter over medium heat. Add the chopped onion and cook gently until soft and translucent. This step is all about building flavor slowly—don’t rush it.

Add the garlic and cook for another minute until fragrant. You’ll start to notice that comforting aroma forming already.

Sprinkle the flour over the onions and stir well. Let it cook for about a minute to remove the raw flour taste. This creates the base for your creamy sauce.

Gradually pour in the chicken stock, stirring continuously to avoid lumps. Take your time here—this is where your sauce becomes smooth and velvety.

Once combined, stir in the cream and Dijon mustard. Let the sauce simmer gently until it thickens to a silky consistency.

Add the turkey, ham, and peas into the sauce. Stir everything together until evenly coated. Season with salt, pepper, and thyme.

Let it cook for a few minutes so the flavors blend beautifully. Then remove from heat and allow it to cool slightly.

Preheat your oven to 200°C (400°F).

Transfer the filling into your pie dish. Roll out the puff pastry and lay it over the top. Trim the edges and press down gently to seal.

Cut a few small slits in the pastry to allow steam to escape.

Brush the pastry with beaten egg. This gives it that irresistible golden shine.

Bake for 30–35 minutes, or until the pastry is puffed, crisp, and beautifully golden.

Let the pie rest for 5–10 minutes before serving. This helps the filling settle and makes slicing easier.