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Turkey Potpie with Phyllo Crust

Source of Recipe


Adapted from Country Living



List of Ingredients



• 2 Tbsp olive oil
  
• 1½ cups frozen pearl onions
  
• 3 medium carrots
  
• 2 cloves garlic
  
• 3 Tbsp all-purpose flour
  
• 1½ cups low-sodium chicken broth
  
• 1 cups milk
  
• 1 Tbsp Dijon mustard
  
• Salt
  
• Freshly ground pepper
  
• 2½ cups shredded leftover roasted turkey breast meat
  
• 1 cup frozen peas
  
• 1 tsp finely chopped sage
  
• 6 sheets phyllo
  
• Olive oil cooking spray
  






Instructions



1. Preheat oven to 400 degrees 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.
   
   
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 one 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 two squares, stack again, then place a sage leaf between top two layers. Top one potpie with phyllo squares and lightly spray with olive oil cooking spray. Repeat for remaining 5 phyllo sheets. Place potpies on a baking sheet and bake until bubbling and golden brown, 20 to 25 minutes.
   
   Makes 6 servings