Turkey Pot Pie

TURKEY POT PIE

(Yields 2 pies… 6 servings each)

You’ll Need:

• 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 Tbsp butter
• 1 Tbsp olive oil
• 6 Tbsp 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 Tbsp minced fresh parsley
• 1 tsp garlic salt
• 1/4 tsp pepper
• Your favorite pie pastry OR  our Perfect Buttery Pie Crust (DOUBLE this recipe)
• 1 large egg

What To Do:

• 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.
• Spoon into two un-greased 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.
• 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°.

This delicious post-Thanksgiving recipe is courtesy of TasteOfHome.com.