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
- Preheat oven to 400°F.
- 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.
- 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.
- Stir in mustard, thyme, sage, white pepper, turkey, peas and parsley.
- Spoon the chicken vegetable mixture into six 8-ounce ramekins; dividing mixture evenly.
- 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.