Preheat oven to 400F (200C). To prepare the crust, pulse together flour and salt in food processor.

Sprinkle butter pieces over-top the flour mixture and pulse until coarse crumbs begin to form.

Add sour cream and pulse until dough just begins to clump together.

Remove dough from food processor and form into a smooth disk. Wrap in plastic wrap or parchment and place in refrigerator while you prepare the pot pie.

For the turkey pot pie filling

Melt butter in a deep, oven-safe 10" skillet (or large pot, see note).

Once melted, add onion and cook, stirring frequently, until softened and translucent.

Add flour, rosemary, paprika, salt, and black pepper and whisk until smooth. Cook another 30 seconds longer, while stirring, to lightly toast the flour.

While stirring, gradually stir in chicken broth and heavy cream.

Add sweet potatoes, potatoes, and carrots. Cook, stirring frequently, and bring to a boil. Boil until potatoes and carrots are tender when pierced with a fork.

Reduce heat to low and add turkey, corn, and green beans and stir until well-combined.

Remove from heat and roll out pie dough to an even 12" circle. Carefully lay the crust over the top of the pot pie contents (it does not have to drape over the sides, rather push the crust up against the inside of the pan).

Cut several slits in the crust and lightly brush with your beaten egg. Transfer to center rack of oven and bake in the oven on 400F for 30 minutes or until crust is golden brown. To minimize any spilling, place a foil lined baking sheet beneath the skillet while baking. Enjoy!