Ingredients
1/4 cup butter, cubed1 small onion, chopped1 medium carrot, chopped1/2 cup diced peeled potato1/4 cup chopped celery1/3 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon dried parsley flakes1/4 teaspoon dried rosemary, crushed1/4 teaspoon rubbed sage1/4 teaspoon pepper1 cup 2% milk1 cup chicken broth2 cups cubed cooked turkey1/2 cup frozen peas1 sheet refrigerated pie crust
Preparation
Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion, carrot, potato and celery; cook and stir until tender. Add flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in turkey and peas; divide mixture among 4 ungreased 5-in. pie plates.
Unroll crust; cut into quarters. On a work surface, reroll 1 quarter into an 6-in. circle; place over filling. Trim, seal and flute edge; cut slits in top. Repeat with remaining crust and potpies.
Cover and freeze 2 potpies for up to 3 months. Bake remaining potpies until golden brown, 18-22 minutes. Let stand 10 minutes before serving.
To use frozen potpies: Remove from freezer 30 minutes before baking. Cover edge of crusts loosely with foil; place on a baking sheet. Bake at 375° for 30 minutes. Remove foil; bake until golden brown and filling is bubbly, 15-20 minutes longer.
