Ingredients: |
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
2 Tbsp butter
1 Tbsp olive oil
6 Tbsp all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey
2/3 cup frozen peas
1/2 cup plus 1 Tbsp heavy whipping cream, divided
1 Tbsp minced fresh parsley
1 tsp garlic salt
1/4 tsp pepper
1 package (15 oz) refrigerated pie pastry
1 egg
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Directions: |
Directions: 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 and stir for 2minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
Spoon into two ungreased 9-inch pie plate. Roll out pastry to fit top of each pie; place over filling. Trim, 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.
Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375ºF for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.
To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF, remove foil. Bake 55-60 minutes longer or until golden brown. |
This recipe for Turkey Potpies is from