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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

⅔ cup frozen peas

½ cup plus 1 tablespoon heavy whipping cream, divided

1 tablespoon minced fresh parsley

1 teaspoon garlic salt

¼ teaspoon pepper

1 package (15 ounces) refrigerated pie pastry

1 large egg

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1. 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, ½ cup cream, parsley, garlic salt and pepper.

2. Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative shape from scraps; place on top. Combine egg and remaining cream; brush over pastry.

3. Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.

Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet, cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake 55-60 minutes longer or until golden brown and a thermometer inserted in center reads 165°. Yield: 2 pies (6 servings each).