Recipe: Turkey pot pie

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 chopped turkey (about 1 1/4 pounds), cut into 1 1/2 -inch cubes

1 cup heavy cream