Turkey Pot Pie
"One of the most ubiquitous casseroles around, the pot pie has many incarnations, both good and bad—but when it’s good, it’s memorable. With tasty Creamed Turkey (or chicken, if you prefer), loads of vegetables, and a no-fuss puff pastry crust, this one falls in the good category. We think you’ll agree. What to buy: We used Dufour puff pastry with excellent results, but if you prefer a denser crust, try topping your pot pie with frozen store-bought flaky pie dough. This recipe was featured as part of our Thanksgiving Leftovers...."
INGREDIENTS
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2 tablespoons unsalted butter (1/4 stick), plus more for coating the dish
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2 cups pearl onions, peeled
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1 tablespoon fresh sage, finely chopped
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1 cup potato, coarsely chopped
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2/3 cup celery (leaves too), coarsely chopped
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2/3 cup carrots, peeled and coarsely chopped
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Salt
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Freshly ground black pepper
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3/4 cup frozen peas
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3 tablespoons fresh Italian parsley, coarsely chopped
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Creamed Turkey
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1 large egg
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1 tablespoon water
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14 ounces store-bought puff pastry dough, defrosted if frozen
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