Dessertscountryliving5.0
Turkey Pot Pie with Phyllo Crust Recipe
Trim the fat and calories from comforting pot pie by using flaky phyllo dough instead of pastry crust.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●pot
- ●baking sheet
📝 Preparation Steps
1
Preheat oven to 400°F. In a large skillet over medium-high heat, heat oil. Add frozen onions and cook, stirring occasionally, until golden, about ⏱️ 8 minutes. Reduce heat to medium, then add carrots and garlic. Cook until onions are brown and carrots are just tender, about ⏱️ 5 minutes. Stir in parsley and cook for 1 more minute.
medium carrots, sliced 1/3 inch thick3
2
Sprinkle vegetables with flour and cook, stirring, until flour turns golden brown, about ⏱️ 4 minutes. Add broth, milk, mustard, and salt and pepper to taste; then increase heat to medium-high. Cook, stirring frequently, until mixture thickens, about ⏱️ 6 minutes. Stir in turkey, peas, and chopped sage. Evenly divide mixture among six 1-cup ramekins.
3
Place 1 phyllo sheet horizontally on a work surface lightly sprayed with olive oil cooking spray. Cut vertically into 3 pieces, then stack. Cut in half to create 2 squares, stack again, then place a sage leaf between top 2 layers. Top 1 pot pie with phyllo squares 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.
Olive oil cooking spray
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