Turkey Pot Pie Recipe

• 1 1/2 tablespoons unsalted butter, plus more for coating the dish
• 1 1/2 cups pearl onions, peeled
• 3/4 tablespoon fresh sage, finely chopped
• 3/4 cup potato, coarsely chopped
• 1/2 cup celery (leaves too), coarsely chopped
• 1/2 cup carrots, peeled and coarsely chopped
• Salt
• Freshly ground black pepper
• 1/2 cup frozen peas
• 2 tablespoons fresh Italian parsley, coarsely chopped
• "Creamed Turkey":/recipes/11142
• 2 store bought 9 inch deep pie crust, defrosted

1. Heat the oven to 425°F and arrange a rack in the middle.
2. Melt the measured butter over medium heat in a large frying pan until foaming. Add the onions and sage and cook until the sage aroma is released, about 2 minutes.
3. Add the potato, celery, and carrots and season well with salt and pepper. Cook until the carrots and onions are just beginning to soften, about 6 minutes.
4. Remove the mixture from heat, stir in the peas, parsley, and creamed turkey, and season with additional salt and pepper.
5. Turn the filling into the prepared pie crust.
6. Place the top pie crust on. Cut slits.
7. Cook for 15 minutes. Decrease temperature to 375 and cook for another 20 minutes or until crust is golden brown. Let sit 10 minutes before serving.
8. Beverage pairing: 2006 Heron Chardonnay, California. The basic blue-collar flavors in this recipe go well with a California Chardonnay, just one that’s not too oaky or heavy. This wine is neither, but rather balanced and lively with citrus and pear.