Make use of leftover cooked turkey by making these individual pot pies. They’re filled with a delicious turkey and vegetable sauce and topped with a flaky phyllo crust.

Prep Time: 30 mins ■ Cook Time: 35 mins ■ Makes: 6 servings


  • 6 sheets puff pastry, thawed
  • 1/3 cup butter
  • 1 large yellow onion, chopped
  • 2 stalks celery, finely diced
  • 2 large carrots, peeled and cubed
  • 1 large Russet potato, peeled and cubed
  • 1/3 cup all purpose flour
  • 3 cups chicken stock
  • 1 cup dry white wine
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1/2 tsp ground sage
  • 1/2 tsp white pepper
  • 3 cups cooked turkey meat, cubed
  • 1 cup frozen peas, thawed
  • 1/4 cup chopped fresh parsley


  1. Preheat oven to 400°F.
  2. Heat butter in a large skillet over medium heat. Add onion, celery, carrots and potatoes. Sauté for 5 minutes, or until the vegetables are just tender.
  3. Sprinkle flour over vegetables, stir and cook for another 4 minutes. Slowly whisk in the stock and wine, cooking until the mixture bubbles and thickens.
  4. Stir in mustard, thyme, sage, white pepper, turkey, peas and parsley.
  5. Spoon the chicken vegetable mixture into six 8-ounce ramekins; dividing mixture evenly.
  6. Place 1 phyllo sheet on a work surface lightly sprayed with olive oil cooking spray. Create layers by cutting the sheet vertically into 3 pieces, then stack. Cut the stacked layers in half to create 2 squares, then stack again (you’ll end up with a six-layer square). Top 1 pot pie with 1 phyllo square and lightly spray with olive oil cooking spray. Repeat for remaining 5 phyllo sheets. Place pot pies on a baking sheet and bake until bubbling and golden brown, 20 to 25 minutes.

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