Thanksgiving Turkey Pot Pie with Stuffing Crust Recipe

Name: Thanksgiving Turkey Pot Pie with Stuffing Crust Recipe
Total time: 60 min
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

altonbrown.com

Alton Brown's turkey pot pie: It's everything you love about Thanksgiving dinner stuffed into one comforting deep-dish pot pie.

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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