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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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It is a 'now and later' recipe. It makes 2 pies. You can eat one immediately and freeze the other for future use. 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 |
3 tablespoons butter |
1 tablespoon olive oil |
6 tablespoons all-purpose flour |
3 cups chicken broth |
4 cups cooked turkey, cubed |
2/3 cup frozen peas |
1/2 cup heavy whipping cream |
1 tablespoon heavy whipping cream |
1 tablespoon fresh parsley, minced |
1 teaspoon garlic salt |
1/4 teaspoon ground pepper |
15 ounces refigerated pie pastry |
1 egg |
Directions:
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 andstir for 2 minutes or until thickened. Stir in the turkey, peas 1/2 cup cream, parsley, garlic, salt & pepper.
2. Spoon into 2 ungreased 9 inch pie plates. Roll out pastry to fit top of each pie; place over filling. Trip, 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 potpie at 375* 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 (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425* for 30 minutes. Reduce heat to 350*; remove foil. Bake 55-60 minutes longer of until golden brown. Yield: 2 pies (6 servings each).
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