chicken or turkey pot pie

Ingredients

• 4 (10-inch) unbaked pie crusts
• 1 large free-run egg, beaten and mixed with 1 tbsp. milk, divided
• 3 1/2 cups turkey meat, cubed (substitute chicken)
• 1 cup carrots, sliced
• 1 cup mix peppers such as red, orange, yellow and poblano, diced
• 1 cup frozen peas
• 2 small red potatoes, diced (substitute yukon gold)
• 1/2 cup celery, sliced
• 5 cups low-sodium chicken broth to cover (reserve 2 1/2 cups from it)
• 1/3 cup butter
• 1/2 cup red onions, chopped
• 2 large cloves garlic, pressed
• 1/3 cup unbleached all-purpose flour
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon cayenne pepper (substitute hot paprika)
• 1/4 teaspoon celery seeds
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1 cup milk
• 1/2 cup 35% heavy cream
• 2 tablespoons fresh parsley, chopped