Thanksgiving features one of the grandest feasts of the year. If you’re like many, you often prepare more food than you can eat in one meal. Here’s an easy way to use up some of the leftover turkey. By swapping phyllo dough for traditional biscuit or pie crust topping, you can create a healthier turkey pot pie.
Ingredients
2 tablespoons olive oil
1 clove garlic, minced
1 cup sliced raw carrots
1/3 cup flour
3 cup leftover turkey
2 tablespoons Italian parsley
½ teaspoon black pepper
½ cup chopped onions
1 cup sliced celery
1 tablespoon butter
2 cups low-sodium chicken stock
1 cup frozen baby peas
½ teaspoon sea salt
5 sheets frozen phyllo dough, thawed following package directions
Directions
Preheat oven to 375 degrees.
Place 1 tablespoon olive oil in saucepan. Add onion and garlic and cook 2-3 minutes, until it begins to soften. Add celery and carrot and cook 5 minutes more to soften. Set aside.
Place 1 tablespoon of olive oil and butter in a 4-quart saucepan. Melt butter. Whisk in flour and mix well. Gradually add 1 cup stock to saucepan. Cook 2-3 minutes until mixture begins to thicken and takes on a golden color.
Add turkey, peas, parsley, and additional stock to achieve desired consistency (some like it soupy, and some like it thick).
Spray a sheet of phyllo with olive oil mister and place on top of baking dish, repeating until you’ve placed each sheet. Trim edges.
Bake for approximately 25 minutes or until crust is golden and pie is bubbly.
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