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Crusty Turkey Pie

TurkeyOvenThanksgiving

Time: 1 hour

Yield: 6 servings

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About

If you love a good pot pie, but maybe don't have all the time it takes to construct one, we have a wonderful alternative just for you! Crusty Turkey Pie is an easy change of pace for the pot pie you crave. All the pot pie fillings you love, like turkey, carrots, pearl onions, and peas all surrounded by the creamiest, perfectly seasoned broth mixture, will make your heart go pitter-patter. All of that is topped with phyllo dough and baked to a beautiful golden-brown color. Crusty Turkey Pie can be made to share with family and friends or made ahead to freeze and enjoy later; a comforting meal you will always look forward to! Let yourself indulge with this easy method of pot pie preparation. It's so worth it!

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Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups pearl onions, frozen
  • 3 medium carrots, sliced to 1/3-inch-thick
  • 2 small cloves garlic, finely chopped
  • 1/3 cup parsley, chopped
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 1 tablespoon Dijon mustard
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 1/2 cups turkey breast meat, roasted and shredded
  • 1 cup frozen peas
  • 1 teaspoon sage, finely chopped, plus 6 whole leaves, divided
  • olive oil cooking spray, to taste
  • 6 sheets phyllo dough, thawed

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -In a large skillet over medium-high heat, heat the olive oil.

Step 3 -Add the pearl onions to the heated olive oil and cook, stirring occasionally, until golden, about 8 minutes.

Step 4 -Reduced the heat to medium, then add the carrots and the garlic. Cook until the carrots are just tender, about 5 minutes.

Step 5 -Add the parsley to the veggie mixture and stir to combine, allowing to cook, about 1 minute.

Step 6 -Evenly sprinkle the flour over the veggie mixture and stir to combine. Cook until the flour turns golden-brown, about 4 minutes.

Step 7 -Increase the heat to medium-high, then add the chicken broth, the milk, the Dijon mustard, the salt, and the black pepper to the veggie mixture. Cook, stirring frequently, until the mixture thickens, about 6 minutes.

Step 8 -Add the turkey, the peas, and 1 teaspoon of the chopped sage to the veggie mixture and stir to combine.

Step 9 -Evenly divide the turkey mixture between six 1-cup ramekins.

Step 10 -Spray a flat surface with nonstick olive oil spray and place 1 of the phyllo sheets on it horizontally.

Step 11 -Cut the sheet vertically into 3 pieces, then stack them on top of each other. Cut the stack in half to create 2 squares. Stack the squares and place 1 of the remaining sage leaves between each of the top 2 layers.

Step 12 -Place the phyllo square on top of 1 of the pot pies, then lightly spray the phyllo with the olive oil cooking spray.

Step 13 -Repeat this process with the remaining phyllo sheets and the remaining sage leaves, then place them on top of the remaining pot pies and spray each with the olive oil spray.

Step 14 -Place the potpies on a baking sheet and bake until bubbling and golden-brown, about 20-25 minutes.

Step 15 -Serve.

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