Casserole recipes - Turkey Potpie with Phyllo Crust Recipe

Turkey Potpie with Phyllo Crust Recipe

Ingredients

• 2 tbsp. olive oil
• 1½ c. frozen pearl onions
• 3 medium carrots
• 2 clove garlic
• ⅓ c. parsley
• 3 tbsp. all-purpose flour
• 1½ c. low-sodium, 99 percent fat-free chicken broth
• 1 c. low-fat milk
• 1 tbsp. Dijon mustard
• salt
• Freshly ground pepper
• 2½ c. shredded leftover roasted turkey breast meat
• 1 c. frozen peas
• 1 tsp. finely chopped sage
• 6 sheets phyllo
• Olive oil cooking spray

Directions

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. Stir in parsley and cook for 1 more minute.
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 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.