Turkey Potpies
You can never have too many main course recipes, so give Turkey Potpies a try. One portion of this dish contains approximately 12g of protein, 18g of fat, and a total of 330 calories. This recipe serves 12. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of peas, garlic salt, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pie crust you could follow this main course with the Sugar & Spice Pie Crust Cookies as a dessert. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.
Instructions
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 and stir for 2 minutes or until thickened. Stir in the 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.
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.
Remove from the freezer 30 minutes before baking. 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 or until golden brown.