TURKEY POT PIE

1 quart turkey gravy with cubes of meat in it
2 cups green peas
1 cup carrots
2 cups potatoes (cubed)
1/2 cup celery
1/4 cup onions
salt and pepper, to taste
Cook vegetables together until well done.
Drain well; add to gravy and meat.
Set aside.

PASTRY CRUST
Add salt to flour.
Cut in shortening. Mix egg yolks into cold water and
stir into flour, forming a ball. Refrigerate for one
hour.
Pour gravy and vegetables into an 8x12-inch pan.
Roll out pastry to cover (prick with a fork or cut
design in pastry).
Cover filling and bake at 350° for 30 minutes.