MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Potpie
Categories: Poultry, Pastry, Potatoes, Vegetables, Dairy
Yield: 12 servings

2 md Potatoes; peeled, in 1"
Pieces
3 md Carrots; in 1" slices
1 md Onion; chopped
1 Celery rib; diced
2 tb Butter
1 tb Olive oil
6 tb A-P flour
3 c Chicken broth
4 c Diced, cooked turkey
2/3 c Frozen peas
1/2 c + 1 tb heavy whipping cream;
- divided
1 tb Minced fresh parsley
1 ts Garlic salt
1/4 ts Pepper
2 Sheets refrigerated pie
- crust
1 lg Egg

Set oven @ 375oF/190oC.

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.

Spoon into 2 ungreased 9" 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.

Bake until golden brown, 40-45 minutes. Let stand 10
minutes before cutting.

Laurie Jensen, Cadillac, Michigan

Makes: 2 pies (6 servings each)

RECIPE FROM: https://www.tasteofhome.com

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