Turkey Potpie with Phyllo Crust

By Lorena_321

Ingredients

• 2 T. olive oil
• 1 1/2 cups frozen pearl onions
• 3 med. carrots, sliced 1/3" thick
• 2 small garlic cloves, finely chopped
• 1/3 cup chopped parsley
• 3 T. flour
• 1 1/2 cups chicken broth
• 1 cup milk
• 1 T. Dijon mustard
• salt and pepper
• 2 1/2 cups shredded leftover roasted turkey breast meat
• 1 cup frozen peas
• 1 t. finely chopped sage, plus 6 whole leaves
• 6 sheets phyllo, thawed
• olive oil cooking spray

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 degrees. 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.
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.
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.