Turkey Pot Pie Recipe

• 2 tablespoons unsalted butter (1/4 stick), plus more for coating the dish
• 2 cups pearl onions, peeled
• 1 tablespoon fresh sage, finely chopped
• 1 cup potato, coarsely chopped
• 2/3 cup celery (leaves too), coarsely chopped
• 2/3 cup carrots, peeled and coarsely chopped
• Salt
• Freshly ground black pepper
• 3/4 cup frozen peas
• 3 tablespoons fresh Italian parsley, coarsely chopped
• Creamed Turkey
• 1 large egg
• 1 tablespoon water
• 14 ounces store-bought puff pastry dough, defrosted if frozen

1. Heat the oven to 400 degrees F and arrange a rack in the middle.
2. Coat a 13-by-9-inch baking dish with butter and set aside.
3. Melt the measured butter over medium heat in a large frying pan until foaming.
4. Add the onions and sage and cook until the sage aroma is released, about 2 minutes.
5. Add the potato, celery, and carrots and season well with salt and pepper.
6. Cook until the carrots and onions are just beginning to soften, about 6 minutes.
7. Remove the mixture from heat, stir in the peas, parsley, and creamed turkey, and season with additional salt and pepper.
8. Turn the filling into the prepared baking dish.
9. Whisk the egg together with the water and a pinch of salt until evenly mixed.
10. Set aside.
11. With kitchen shears, cut the dough to fit over the baking dish.
12. Place the dough over the filling and tuck it into the edges of the dish.
13. Brush the dough with the egg wash and cut 10 evenly distributed slits in the top to vent.
14. Cook until the crust is golden brown and the mixture is bubbling, about 30 to 35 minutes.
15. Let sit 10 minutes before serving.

unsalted butter, pearl onions, fresh sage, potato, celery, carrots, salt, freshly ground black pepper, frozen peas, fresh italian parsley, turkey, egg, water, pastry

Taken from www.chowhound.com/recipes/turkey-pot-pie-11141 (may not work)