Grease a dish (round, square or rectangular) and set aside.
In a measuring cup combine the evaporated milk and flour till smooth.
Add the salt, pepper and Provencal Herb seasoning, combine and set aside.
To make the Pot Pie:
In a skillet heat oil over med-high heat.
Sauté the turkey until no longer pink (about 5 minutes).
Add the diced onion and sauté for another 5 minutes.
Add the wine and sauté for 2 minutes.
Add the flour/milk mixture and cook for 1-2 minutes until thickened.
Remove from heat and stir in grapes and mayonnaise.
Place meat mixture into prepared casserole dish and set aside.
To make the Pastry Topping: (Make first, and wrap until ready to use)
Combine flour, baking powder and salt in a bowl.
Add milk and butter, and combine to form a ball.
Wrap in plastic and rest until ready to roll.
Rolling the Pastry:
On a floured surface, knead dough several times.I like to use a silicone mat to roll on.
Using a rolling pin, roll to about ¼ inch thickness (or thinner if you prefer)
Using a knife (or pizza cutter) cut the dough into ½ wide strips.
Place strips on top of casserole forming a lattice (directions in the post)or just crisscross the strips if that is easier.
Beat the egg and water, and brush the top of the pastry.
Bake for approximately 23-25 minutes.
Pastry should be browned, and meat mixture should be bubbling.
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