Thanksgiving Turkey Pot Pie with Stuffing Crust Recipe | Alton Brown

Ingredients

• 5 slices hearty white bread, cut into 1/2-inch cubes
• 9 tablespoons unsalted butter, divided
• 1 medium yellow onion, diced and divided (1 1/2 cups)
• 4 medium celery stalks, sliced into 1/4-inch rounds, divided (2 cups)
• 1 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 2 tablespoons plus 1/2 teaspoon kosher salt, divided
• 1 3/4 teaspoon freshly ground black pepper, divided
• 2 3/4 cups unsalted chicken stock, divided
• 1 large egg, plus 1 egg yolk, divided
• 2 tablespoons vegetable oil, divided
• 3/4 pound boneless, skinless turkey thighs or breasts, cut into 1/2-inch cubes
• 4 ounces cremini mushrooms, cut into 1/4-inch-thick slices (1 1/2 cups)
• 1 medium carrot, peeled and cut into 1/4-inch-thick rounds (1/3 cup)
• 1 clove garlic, minced
• 2 teaspoons chopped fresh sage
• 1 teaspoon chopped fresh thyme
• 1/4 cup all-purpose flour
• 3 fluid ounces dry white wine
• 3/4 cup 2 percent milk, at room temperature
• 4 ounces frozen peas
• 1 1/2 pounds (about 3 medium) russet potatoes, peeled and cut into 1/2-inch dice
• 1/2 cup half and half