Turkey Pot Pie

Turkey Pot Pie

Turkey Pot Pie


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 egg


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 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.

Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.

2 pies (6 servings each).

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