Turkey Pot Pie

Immaculate Baking Co. Crescent Rolls for topping - could substitute with rolls, adjust simmer and bake time.

5 tablespoons unsalted butter
1 small red or yellow onion, chopped
Kosher salt (Diamond Crystal)
6 garlic cloves, chopped
1 small or medium carrot, peeled and chopped
2 celery ribs, including leaves, chopped
¼ cup all-purpose flour
1 teaspoon onion powder
2 cups chicken or turkey broth or stock
2 teaspoons to 1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Juice of ½ lemon (about 1 generous tablespoon)
1½ cups chopped or shredded cooked turkey or chicken
¾ cup frozen peas
Black pepper

Heat oven to 400F
10" cast iron skillet melt butter medium high
Add onion, season, cook 8 minutes
Add garlic, carrot, celery, season, cook until softened 5 minutes
Add flour and onion powder, stirring constantly 1 minute
Add broth, mustard, Worcestershire, lemon juice, stir until bubbling
Cook 2 minutes longer
Add turkey and peas
Season generously with black pepper, reduce to simmer, cook for 5 minutes

Lay the dough over the pie (don't fold into crescents)
Bake for time crescents call for