Ultimate comfort food - SO easy to make!
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
INGREDIENTS
2 potatoes, peeled and cut into 1/2" pieces
3 carrots, cut into 1/2 pieces
1 onion, chopped
1 celery rib, diced
2 tbsp butter
1 tbsp olive oil
6 tbsp flour
3 cups chicken broth
4 cups cubed cooked turkey
⅔ cup frozen peas
1 cup baby bella mushrooms, sliced
½ cup half & half (+ 1 tbsp for pastry brushing)
1 tbsp fresh parsley, minced (optional)
1 tsp garlic salt
¼ tsp pepper
1 Pillsbury Pie Crust (commissary item)
1 egg
DIRECTIONS
1• Preheat oven to 375°.
• Take out frozen pie crust(s) to thaw while you cook.
• In a Dutch oven or cast-iron skillet, sauté 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, mushrooms, peas, 1/2 cup half-and-half, 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. Seal and flute edges. Cut out a decorative center or cut slits in pastry to vent. In a small bowl, whisk egg and remaining half-and-half; brush over pastry.
• Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.
Add-ins that work:
2Add frozen corn, broccoli, or any low-moisture veggies to suit your taste. Once you have the base, the possibilities are endless. My favorite is the mushrooms!
Freeze options:
3Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake 55-60 minutes longer or until golden brown and a thermometer inserted in center reads 165°.
Want just 1 potpie?
4I cut the recipe in half for one 10-in. pie plate. One pastry roll from the frozen Pillsbury Pie Crust double-pack in the commissary fits over a 10-inch pie perfectly.
Ingredients
2 potatoes, peeled and cut into 1/2" pieces
3 carrots, cut into 1/2 pieces
1 onion, chopped
1 celery rib, diced
2 tbsp butter
1 tbsp olive oil
6 tbsp flour
3 cups chicken broth
4 cups cubed cooked turkey
⅔ cup frozen peas
1 cup baby bella mushrooms, sliced
½ cup half & half (+ 1 tbsp for pastry brushing)
1 tbsp fresh parsley, minced (optional)
1 tsp garlic salt
¼ tsp pepper
1 Pillsbury Pie Crust (commissary item)
1 egg
Directions
1• Preheat oven to 375°.
• Take out frozen pie crust(s) to thaw while you cook.
• In a Dutch oven or cast-iron skillet, sauté 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, mushrooms, peas, 1/2 cup half-and-half, 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. Seal and flute edges. Cut out a decorative center or cut slits in pastry to vent. In a small bowl, whisk egg and remaining half-and-half; brush over pastry.
• Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.
Add-ins that work:
2Add frozen corn, broccoli, or any low-moisture veggies to suit your taste. Once you have the base, the possibilities are endless. My favorite is the mushrooms!
Freeze options:
3Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake 55-60 minutes longer or until golden brown and a thermometer inserted in center reads 165°.
Want just 1 potpie?
4I cut the recipe in half for one 10-in. pie plate. One pastry roll from the frozen Pillsbury Pie Crust double-pack in the commissary fits over a 10-inch pie perfectly.
Ramona Scruggs