Turkey Potpie
Description
Use up your holiday leftovers with this turkey pot pie recipe, which features assorted vegetables, a creamy sauce and a perfectly golden, buttery crust.
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
- 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
- 2 sheets refrigerated pie crust
- 1 large egg
Directions
- 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 2 ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edges of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts.
- Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting.
