Turkey Potpies

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 2 medium potatoes, peeled and cut into 1 inch pieces
• 3 medium carrots, cut into 1 inch slices
• 1 medium onion, chopped
• 1 celery rib, diced
• 3 tablespoons butter
• 1 tablespoon olive oil
• 6 tablespoons all-purpose flour
• 3 cups chicken broth
• 4 cups cooked turkey, cubed
• 2/3 cup frozen peas
• 1/2 cup heavy whipping cream
• 1 tablespoon heavy whipping cream
• 1 tablespoon fresh parsley, minced
• 1 teaspoon garlic salt
• 1/4 teaspoon ground pepper
• 15 ounces refigerated pie pastry
• 1 egg

Recipe

• 1 in a dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. stir in flour until blended; gradually add broth. bring to a boil; cook andstir for 2 minutes or until thickened. stir in the turkey, peas 1/2 cup cream, parsley, garlic, salt & pepper.
• 2 spoon into 2 ungreased 9 inch pie plates. roll out pastry to fit top of each pie; place over filling. trip, seal and flute edges. cut out a decorative center or cut slits in pastry. in a small bowl, whisk egg and remaining cream; brush over dough.
• 3 cover and freeze one potpie for up to 3 months. bake the remaining potpie at 375* for 40-45 minutes or until golden brown. let stand for 10 minutes before cutting.
• 4 to use frozen potpie: remove from the freezer 30 minutes before baking (do not thaw). cover edges of crust loosely with foil; place on a baking sheet. bake at 425* for 30 minutes. reduce heat to 350*; remove foil. bake 55-60 minutes longer of until golden brown. yield: 2 pies (6 servings each).