Some days, your cravings don't jive with your busy schedule. Problem solved! Whip up a batch of these rich, creamy potpies, and enjoy two tonight and tuck two in the freezer for another time. They take less than 30 minutes to prepare, and freeze beautifully. What's even better is the filling lends itself to variation. You can use what you already have on hand, even leftovers! —Taste of Home Test Kitchen
Make-Ahead Turkey Potpie Recipe photo by Taste of Home
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1/4 cup butter, cubed
1 small onion, chopped
1 medium carrot, chopped
1/2 cup diced peeled potato
1/4 cup chopped celery
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup 2% milk
1 cup chicken broth
2 cups cubed cooked turkey
1/2 cup frozen peas
1 sheet refrigerated pie crust
Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion, carrot, potato and celery; cook and stir until tender. Add flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in turkey and peas; divide mixture among 4 ungreased 5-in. pie plates.
Unroll crust; cut into quarters. On a work surface, reroll 1 quarter into an 6-in. circle; place over filling. Trim, seal and flute edge; cut slits in top. Repeat with remaining crust and potpies.
Cover and freeze 2 potpies for up to 3 months. Bake remaining potpies until golden brown, 18-22 minutes. Let stand 10 minutes before serving.
To use frozen potpies: Remove from freezer 30 minutes before baking. Cover edge of crusts loosely with foil; place on a baking sheet. Bake at 375° for 30 minutes. Remove foil; bake until golden brown and filling is bubbly, 15-20 minutes longer.