Turkey Pot Pies with Bacon, Caramelized Onions + Butternut Squash

For the Crust:

• ¾ cup all purpose flour
• ¾ cup whole wheat flour you can sub all-purpose
• ½ teaspoon salt
• 6 tablespoons very cold butter cut into small cubes
• 3 tablespoons vegetable shortening I prefer organic non-hydrogenated shortening
• ¼ cup ice water or more as needed
• 1 egg beaten with 1 teaspoon water for brushing the tops
• Flaky sea salt such as Maldon and freshly cracked black pepper, for sprinkling

For the Filling:

• 4 thick slices of bacon diced
• 2 very large onions thinly sliced
• 8 ounces Shiitake mushrooms finely chopped
• salt and pepper to taste
• 1 clove garlic minced
• 2 tablespoons fresh sage minced
• ⅓ cup all purpose flour
• 1 ½ cups turkey or chicken stock
• 3 cups shredded cooked turkey meat
• ½ cup heavy cream
• 2 ½ cups diced roasted butternut squash**