This past weekend, we had some friends from Fort Collins come and join us for dinner. The Seal and Hartman families helped us with our move two months ago, so we've been wanting to find a way to thank them. We had a great time, especially with their children. There were five kids here (all 4 and under) between the two families.
To prepare for the meal, Q and I worked in the kitchen for a few hours making turkey potpies. Q did most of the work--cooking and cutting the turkey, cutting the vegetables and cooking everything together in a pot. I was working on dessert while he did all of that! The recipe is another great one from Taste of Home. The recipe makes two pies--a perfect amount for company or for eating one now and freezing the other one.
The following pictures were all taken by Q. It was his idea to post this wonderful recipe on my blog.:)
Making a potpie completely from scratch is hard work, but so well worth it! It was delicious.
The recipe (below) calls for just one crust for the top, but we decided to make one for the bottom, too. I am not the world's best pastry maker, as I sometimes struggle getting it just right. Even after folding it over gently to put it in the pan, it sometimes breaks. I have used a few different recipes...but does someone out there have one that makes a perfect crust?
Here's one of the pies after we've devoured some of it. After my first top crust didn't come out so well, Q decided to cut out wedges from the other dough piece to put on the other pie. We thought it turned out well.
So, do you have any turkey left from Thanksgiving? If so, use it up for this awesome "comfort food" recipe.
2 medium potatoes, peeled and cut into 1-inch pieces
3 medium carrots, cut into 1-inch pieces
1 medium onion, chopped
1 celery rib, diced
2 tablespoons butter
1 tablespoon pure olive oil
6 tablespoons all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey
2/3 cup frozen peas
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
In a skillet, saute the 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 for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. Spoon into two ungreased 9-inch pie plates. 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. In a small bowl, whisk egg and remaining cream; brush over pastry. Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375 for 40-45 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 425 degrees for 30 minutes. Reduce heat to 350 degrees; remove foil. Bake 55-60 minutes longer or until golden brown.
Yield: 2 pies (6 servings each)