Turkey Pot Pie

1. 1Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside.
2. 2Melt 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. 3Add 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. 4Remove the mixture from heat, stir in the peas, parsley, and creamed turkey, and season with additional salt and pepper.
5. 5Turn the filling into the prepared baking dish. Whisk the egg together with the water and a pinch of salt until evenly mixed. Set aside.
6. 6With kitchen shears, cut the dough to fit over the baking dish. Place the dough over the filling and tuck it into the edges of the dish.
7. 7Brush the dough with the egg wash and cut 10 evenly distributed slits in the top to vent. Cook until the crust is golden brown and the mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.

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.