Thanksgiving Turkey Pot Pie with Stuffing Crust

altonbrown.com

Ebi

I love to eat!!

subheading: Software:

5 slices hearty white bread, cut into ½-inch cubes

9 tablespoons unsalted butter, divided

1 medium yellow onion, diced and divided (1 ½ cups)

4 medium celery stalks, sliced into ¼-inch rounds, divided (2 cups)

1 teaspoon rubbed sage

½ teaspoon dried thyme

2 tablespoons plus ½ teaspoon kosher salt, divided

1 ¾ teaspoon freshly ground black pepper, divided

2 ¾ cups unsalted chicken stock, divided

1 large egg, plus 1 egg yolk, divided

2 tablespoons vegetable oil, divided

¾ pound boneless, skinless turkey thighs or breasts, cut into ½-inch cubes

4 ounces cremini mushrooms, cut into ¼-inch-thick slices (1 ½ cups)

1 medium carrot, peeled and cut into ¼-inch-thick rounds (⅓ cup)

1 clove garlic, minced

2 teaspoons chopped fresh sage

1 teaspoon chopped fresh thyme

¼ cup all-purpose flour

3 fluid ounces dry white wine

¾ cup 2 percent milk, at room temperature

4 ounces frozen peas

1 ½ pounds (about 3 medium) russet potatoes, peeled and cut into ½-inch dice

½ cup half and half

subheading: Specialized Hardware:

2 (9-inch) deep-dish pie pans

Hand mixer

Directions at altonbrown.com

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