Classic Turkey Pot Pies

Classic Turkey Pot Pies
Servings: 6 Prep 25 mins Bake 450°F 20 mins

Ingredients

  • 2 cans (14-1/2 ounces) chicken broth
  • 1 cup water
  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 4 carrots, sliced
  • 3/4 teaspoon dried rosemary
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups cubed cooked turkey
  • 1 cup frozen corn kernels, thawed
  • 1/2 cup peas
  • 1 refrigerated piecrust
  • 1 egg, beaten with 1 tablespoon water

Make It

1. Heat oven to 450 degrees F. Coat six 1-cup shallow baking dishes with cooking spray. In a saucepan, bring broth and water to a boil. Add potatoes, carrots, and rosemary; cook 5 minutes.

2. In a medium saucepan, melt butter. Add flour; cook 1 minute. Strain broth and whisk into flour mixture; cook 2 minutes, until sauce thickens. Mix in potatoes, carrots, turkey, corn, and peas. Divide among dishes.

3. Roll out piecrust. Cut into 6 circles; lay over filling and flute edges. Make 3 steam vents in each. Decorate with pastry cutouts, if you wish. Brush with egg wash. Bake 20 minutes, until golden.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 431, Fat, total (g): 19, carb. (g): 45, fiber (g): 4, pro. (g): 21, Percent Daily Values are based on a 2,000 calorie diet.