In mixer, mix 2 c. flour, 1 t. salt and 2/3 cup lard (sorry, no substitutes) till sandy.
Add one egg yolk, let mix till crumbly. Add cold water, 1 T. at a time, till dough just comes together. Turn out onto floured board and knead a few times till it holds together nicely. Wrap in Saran Wrap and stick in the fridge while you work on the filling.
In pot, mix together 4 c. finely diced turkey, 1 can cream of chicken soup, 1/4 c. milk or cream, 1 T. dried onion, 1 t. salt and a few turns fresh pepper, and 1 carrot (finely diced). Heat and stir now and then, overall about 20 minutes. Turn off heat, stir in 1 c. frozen peas. Let cool slightly.
Roll out crust on floured board till lightly bigger than pie pan, line pan with crust. Spoon in filling, spread evenly. Wet edges of top crust with water and place top crust over filling; crimp as desired. Cut a few steam vents in top crust, brush with beaten egg.
Bake at 400 degrees for about 45 minutes or until golden brown and you can see the filling bubbling through the top crust. Let sit 5-10 minutes, then slice and serve. Yummy comfort food.