Make-Ahead Turkey Potpie

Name: Make-Ahead Turkey Potpie
Ingredients: 1 small onion, chopped; 1 medium carrot, chopped; 1/2 cup diced peeled potato; 1/4 cup chopped celery; 1/4 cup butter, cubed; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon dried parsley flakes; 1/4 teaspoon dried rosemary, crushed; 1/4 teaspoon rubbed sage; 1/4 teaspoon pepper; 1 cup 2% milk; 1 cup chicken broth; 2 cups cubed cooked turkey; 1/2 cup frozen peas; 1 sheet refrigerated pie pastry

16 ingredients

5 steps

Ingredients

1 small onion, chopped
1 medium carrot, chopped
1/2 cup diced peeled potato
1/4 cup chopped celery
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup 2% milk
1 cup chicken broth
2 cups cubed cooked turkey
1/2 cup frozen peas
1 sheet refrigerated pie pastry

Directions

1

In a large saucepan, saute the onion, carrot, potato and celery in butter until tender. Add the flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and peas; divide mixture among four ungreased 5-in. pie plates.
2

Divide pastry into quarters. On a lightly floured surface, roll each quarter into a 6-in. circle; place over filling. Trim, seal and flute edges; cut slits to vent.
3

Cover and freeze two potpies for up to 3 months. Bake the remaining potpies at 375° for 18-22 minutes or until golden brown. Let stand for 10 minutes before serving.
4

To use frozen potpies: Remove from the freezer 30 minutes before baking. Cover edges of crusts loosely with foil; place on a
5

. Bake at 375° for 30 minutes. Remove foil; bake 15-20 minutes longer or until golden brown and filling is bubbly.