Turkey Potpie
TOTAL TIME: Prep: 40 min. Bake: 40 min. + standing
YIELD: 2 pies (6 servings each)
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
-
1.
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.
-
2.
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.
-
3.
Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting.
Nutrition Facts
1 serving: 287 calories, 15g fat (7g saturated fat), 78mg cholesterol, 542mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 17g protein.
© 2024 RDA Enthusiast Brands, LLC