Turkey Potpies

Turkey Potpies Recipe


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 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

Directions

  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 and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
  2. 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.
  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. 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).

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