Turkey Pot Pie

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Step 1

In a Dutch oven, saute the potatoes, carrots, onion & celery in the butter & oil until tender.

Step 2

Stir in flour until blended; gradually add broth. Bring to a boil; cook & stir for 2 minutes or until thickened.

Step 3

Stir in turkey, peas, 1/2c whipped cream, parsley, garlic salt & pepper.

Step 4

Spoon into 2 ungreased pie plates. Roll out pastry to fit top of each pie.

Step 5

In a small bowl whisk egg & remaining whipped cream; brush over dough.

Step 6

Cover & freeze up to 3 months.

Step 7

Bake unfrozen pie at 375° for 40-45 or until golden brown.

Step 8

Frozen pie - Remove from freezer for 30min before baking. Cover edges with foil; bake at 425° for 30min; remove foil & bake at 350° for 50-60 min or until golden brown