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Turkey Potpies




Source of Recipe


Taste Of Home


List of Ingredients




Turkey Potpies


* 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 tablespoons butter
* 1 tablespoon olive oil
* 6 tablespoons all-purpose flour
* 3 cups chicken broth
* 4 cups cubed cooked turkey
* 2/3 cup frozen peas
* 1/2 cup plus 1 tablespoon heavy whipping cream, divided
* 1 tablespoon minced fresh parsley
* 1 teaspoon garlic salt
* 1/4 teaspoon pepper
* 1 package (15 ounces) refrigerated pie pastry
* 1 egg

Recipe





* In a Dutch oven, sauté 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 2 minutes or until thickened.
Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.

* Spoon into two ungreased 9-in. pie plates. 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 pastry.

* 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.

* 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 425° for 30 minutes.
Reduce heat to 350°; remove foil.
Bake 55-60 minutes longer or until golden brown.

Yield: 2 pies (6 servings each).