Turkey Pot Pies

Submitted by Lani M.



Yield: 2 pies (6 servings each)

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 T. butter
1 T. olive oil
6 T. all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey
2/3 cup frozen peas
1/2 cup plus 1 T. heavy whipping cream, divided
1 T. minced fresh parsley
1 t. garlic salt
1/4 t. pepper
2 pie crust pastries
1 egg



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 inch 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 dough.

3. Cover and freeze one potpie for up to 3 months. Bake the remaining pot pie at 375 degrees 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 degrees for 30 minutes. Reduce heat t0 350 degrees; remove foil. Bake 55-60 minutes longer or until golden brown.