Ingredients
2 medium potatoes, peeled and cut into 1-inch pieces3 medium carrots, cut into 1-inch slices1 medium onion, chopped1 celery rib, diced2 tablespoons butter1 tablespoon olive oil6 tablespoons all-purpose flour3 cups chicken broth4 cups cubed cooked turkey2/3 cup frozen peas1/2 cup plus 1 tablespoon heavy whipping cream, divided1 tablespoon minced fresh parsley1 teaspoon garlic salt1/4 teaspoon pepper2 sheets refrigerated pie crust1 large egg
Preparation
Preheat oven to 375°. In a Dutch oven, saute 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, peas, 1/2 cup cream, parsley, garlic salt and pepper.
Spoon into 2 ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts.
Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting.
