Turkey Potpies*

By Roger829

Ingredients

• potato 2-3 medium , peeled and cut into 1-inch pieces
• carrot 2-3 medium , cut into 1-inch slices
• onion 1 medium , chopped
• celery 1/2 cup diced
• butter 2 tablespoons
• flour 1/4 cup
• chicken broth 3 cups
• turkeys 4 cups cooked , or chicken
• peas 2/3 cup frozen
• parsley 1 tablespoon minced fresh
• pepper 1/4 teaspoon
• rosemary 1/4 teaspoon dried ,crushed
• sage 1/4 teaspoon
• milk 1 cup 2%
• pie shells 2 deep
• pie pastery 1 sheet refrigerated

Preparation

Step 1

In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender.
Stir in flour and seasonings stir until well blended;
gradually add milk and broth.
Bring to a boil cook and stir for 2 minutes or until thickened.
Stir in turkey, peas.
Spoon into two 9-in. pie plates. Or individual bowls.
Roll out pastry to fit top of each pie place over filling.
Trim, seal and flute edges.
Cut out a decorative center or cut slits in pastry.
Cover and freeze one potpie for up to 3 months.
Bake the remaining potpie at 375° for 20-30 minutes or until golden brown.
Let stand for 10 minutes before cutting.

To use frozen potpie:
Remove from the freezer 30 minutes before baking.
Cover edges of crust loosely with foil place on a baking sheet.
Bake at 375° for 30 minutes.
Reduce heat to 375° remove foil. Bake 20-25 minutes longer or until golden brown, and filling is bubbly.