- 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
With its golden brown crust and scrumptious filling, these comforting potpies will warm you down to your toes. Because it makes two, you can eat one now and freeze the other for later. They bake and cut beautifully.
Prep: 40 min. Bake: 40 min. + standing
1. In a Dutch oven, sauté the potatoes, carrots, onion and celery in butter and oil until tender.
2. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. 3. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. 4. Spoon into two ungreased 9-in. pie plates. 5. Roll out pastry to fit top of each pie; place over filling. 6. Trim, seal and flute edges. 7. Cut out a decorative center or cut slits in pastry. 8. In a small bowl, whisk egg and remaining cream; brush over pastry. 9. 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).