Prep 10 mins
Cook 55 mins
This recipe is from Taste of Home's Freezer Pleaser cookbook. It is a 'now and later' recipe. It makes 2 pies. You can eat one immediately and freeze the other for future use.
- 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
- 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.
- 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.
- 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 (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).