| | Directions | | In a Dutch oven, sauté the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth and bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, and parsley. In a small bowl, whisk egg and remaining cream; brush over dough. Cover and freeze one pot pie for up to 3 months. Bake the remaining pot pie at 375@ for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting. |
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| Ingredients | | - |  | 2 potatoes, peeled and cut into 1 inch pieces (medium) |
| - | | 3 carrots, cut into 1 inch slices (medium) |
| - | | 1 onion, chopped (medium) |
| - | | 1 stalk celery, diced |
| - | | 2 tablespoons butter |
| - | | 1 tablespoon olive oil |
| - | | 6 tablespoons flour |
| - | | 3 cups chicken broth |
| - | | 4 cups cuber cooked turkey |
| - | | 2/3 cup frozen peas |
| - | | 1/2 cup plus 1 T. heavy whipping cream, divided |
| - | | 1 tablespoon minced fresh parsley |
| - | | 1 teaspoon garlic salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 package refrigerated pie pastry (15 ounce pkg) |
| - | | 1 egg |
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