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Turkey Pot Pie 7 Recipe

Ingredients
  • 2 potatoes, peeled and cut into 1 inch pieces (medium)
  • 3 carrots, cut into 1 inch slices (medium)
  • 1 onion, chopped (medium)
  • 1 stalk celery, diced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 6 tablespoons flour
  • 3 cups chicken broth
  • 4 cups cuber cooked turkey
  • 2/3 cup frozen peas
  • 1/2 cup plus 1 T. heavy whipping cream, divided
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 package refrigerated pie pastry (15 ounce pkg)
  • 1 egg
Directions
In a Dutch oven, sauté the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth and bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, and parsley. In a small bowl, whisk egg and remaining cream; brush over dough. Cover and freeze one pot pie for up to 3 months. Bake the remaining pot pie at 375@ for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.
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