Saturday, March 5, 2016

Turkey Potpies

Ingredients for 12 servings

¼ teaspoon pepper
½ cup plus 1 tablespoon heavy whipping cream, divided
2/3 cup frozen peas
1 celery rib, diced
1 egg
1 medium onion, chopped
1 package (15 ounces) refrigerated pie pastry
1 tablespoon minced fresh parsley
1 tablespoon olive oil
1 teaspoon garlic salt
2 medium potatoes, peeled and cut into 1-inch pieces
2 tablespoons butter
3 cups chicken broth
3 medium carrots, cut into 1-inch slices
4 cups cubed cooked turkey
6 tablespoons all-purpose flour

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 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.
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