Recipe of the Month – November

• 2 medium potatoes, peeled and cut into 1-inch pieces
• 3 medium carrots, cut into 1-inch slices
• 1 medium onion, chopped
• 1 celery rib, diced
• 2 tablespoons butter
• 1 tablespoon 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
• 1 package (15 ounces) refrigerated pie pastry
• 1 large egg

Directions

1. Preheat oven to 375°.  Saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended and gradually add broth.
2. Bring to a boil, cook and stir 2 minutes or until thickened.
3. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
4. Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit the top of each pie and place over filling. Trim, seal and flute edges.
5. In a small bowl, whisk egg and remaining cream, brush over pastry.
6. Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.