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Turkey Pot Pies

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Ingredients
  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
  Butter 2 Tablespoon
  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
  Pepper 1⁄4 Teaspoon
  Refrigerated pie pastry 15 Ounce (1 Package)
  Egg 1
Directions

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.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Turkey

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