Average Rating: 4.76923TOTAL TIME: Prep: 40 min. Bake: 40 min. + standing
YIELD: 2 pies (6 servings each).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 large egg
Instructions
- 1. Preheat oven to 375°. In a Dutch oven, saute 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 2 minutes or until thickened. Stir in 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. Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.
Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake 55-60 minutes longer or until golden brown and a thermometer inserted in center reads 165°. - 4.
Nutrition Facts
1 piece: 287 calories, 15g fat (7g saturated fat), 78mg cholesterol, 542mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 17g protein.