Turkey Potpies

• 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
• 1 package (15 ounces) refrigerated pie pastry
• 1 large egg

1. Preheat oven to 375u0b0. 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 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.
3. Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.
4. Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425u0b0. Place pie on a
5. ; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350u0b0; remove foil. Bake 55-60 minutes longer or until golden brown and a thermometer inserted in center reads 165u0b0.

potatoes, carrots, onion, celery, butter, olive oil, allpurpose, chicken broth, turkey, frozen peas, heavy whipping cream, parsley, garlic salt, pepper, refrigerated pie pastry, egg

Taken from www.tasteofhome.com/recipes/turkey-potpies/ (may not work)