• Arrange an oven rack to the center position. Preheat oven to 400ºF (204ºC).

Microwave Potatoes:

• Place potato pieces (2 1/2 cups) in a microwave-safe bowl. Pour in 1/4 cup tap water. Cover bowl and microwave until fork tender, about 5-6 minutes. Drain well and set aside.

Fortify The Broth:

• Pour chicken stock (2 cups) into a microwave-safe measuring cup. Add Better Than Bouillon (1 level tablespoon) and heat for 45 seconds. Remove and stir until Better Than Bouillon is dissolved; set aside.

Make Filling:

• In a 12-inch skillet, over medium heat, melt 3 tablespoons butter and sauté the onion (1 cup), carrots (3), and celery (3 stalks), stirring occasionally, until onion is translucent, about 7-9 minutes. Add garlic (4 cloves), poultry seasoning (1/2 teaspoon), thyme leaves (1/4 teaspoon), and black pepper, stirring frequently so garlic doesn't burn, then sauté until fragrant, about 1-1 1/2 minutes.
• Sprinkle flour (1/3 cup) over sautéed vegetables, whisk constantly, and cook for 1-2 minutes, to cook out flour taste.
• Reduce heat to low, then gradually add dissolved Better Than Bouillon and chicken broth, whisking constantly, until the flour mixture is dissolved. Bring mixture to a boil. Reduce heat and add heavy cream. If the mixture isn't to the thickness you like, continue to simmer to allow the mixture to evaporate.
• Add the turkey (2 1/2 cups), cooked potatoes, and thawed peas (1 cup) and continue to simmer, over medium heat, until heated through, about 2-3 minutes. Allow to cool for 10 minutes.

Assembly:

• In a small bowl, whisk together egg (1) and water (1 tablespoon); set aside.
• Roll out chilled pie crust into a 12-inch circle on a lightly floured work surface. Line a 9" pie plate with one of the crust.
• Spoon the cooled turkey mixture into the crust.
• Brush the edge of the crust with egg wash and top with 2nd crust. Crimp or pinch edges together to seal. Cut vent holes in the top crust. Brush the top with egg wash.
• Bake in the preheated oven until lightly browned and the filling is bubbly about 35-40 minutes. Allow the pie to cool for 10-12 minutes before cutting and serving.