Turkey Pot Pies
|Potatoes||2 Medium, peeled and cut into 1-inch pieces|
|Carrots||3 Medium, cut into 1-inch slices|
|Onion||1 Medium, chopped|
|Celery ribs||1 , diced|
|Olive oil||1 Tablespoon|
|All purpose flour||6 Tablespoon|
|Chicken broth||3 Cup (48 tbs)|
|Cubed cooked turkey||4 Cup (64 tbs), cubed|
|Frozen peas||2⁄3 Cup (10.67 tbs)|
|Heavy whipping cream||9 Tablespoon, divided (1/2 Cup Plus 1 Tablespoon)|
|Minced fresh parsley||1 Tablespoon|
|Garlic salt||1 Teaspoon|
|Refrigerated pie pastry||15 Ounce (1 Package)|
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.
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 dough.
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 the edges of the crust loosely with foil; place on a baking sheet.
Bake at 425° for 30 minutes.
Reduce the heat to 350°; remove the foil.
Bake 55-60 minutes longer or until golden brown.