This Deep-Dish Turkey Pot Pie is a comforting twist on a classic, using light phyllo dough instead of heavy pastry to keep the meal satisfying but not overly rich. The filling is a savory blend of tender turkey, carrots, celery, and onions simmered in a creamy, cornstarch-thickened broth. Fresh herbs like sage and parsley add aromatic depth, while frozen peas provide a pop of color and sweetness. It&# 226;ÂÂs perfect for using up leftover roasted turkey or for a cozy weeknight dinner. The phyllo layers bake up golden and crisp, offering a delicate contrast to the hearty, creamy interior. Serve with a simple green salad for a balanced meal that feels both home-style and sophisticated.
Deep-Dish Turkey Pot Pie
Description
This Deep-Dish Turkey Pot Pie is a comforting twist on a classic, using light phyllo dough instead of heavy pastry to keep the meal satisfying but not overly rich. The filling is a savory blend of tender turkey, carrots, celery, and onions simmered in a creamy, cornstarch-thickened broth. Fresh herbs like sage and parsley add aromatic depth, while frozen peas provide a pop of color and sweetness. It&# 226;ÂÂs perfect for using up leftover roasted turkey or for a cozy weeknight dinner. The phyllo layers bake up golden and crisp, offering a delicate contrast to the hearty, creamy interior. Serve with a simple green salad for a balanced meal that feels both home-style and sophisticated.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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In a medium saucepan, combine 2 cups of the chicken broth, celery, onions, and carrots.
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Bring the mixture to a boil, then reduce heat and cover.
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Simmer for about 5 minutes, or until the vegetables are tender.
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In a small cup, stir together the remaining 1/4 cup broth and the cornstarch until smooth.
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Slowly stir the cornstarch mixture into the simmering broth and vegetables.
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Stir in the evaporated milk.
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Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
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Reduce heat and cook for 1 more minute, stirring frequently.
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Remove from heat and stir in the turkey, frozen peas, parsley, and sage.
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Transfer the turkey mixture to a shallow 2-quart casserole dish.
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Lay one sheet of phyllo dough over the filling, spraying it lightly with non-stick cooking spray.
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Repeat with two more sheets of phyllo dough, spraying each layer.
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Loosely fold or crumple the excess dough edges and tuck them under the filling.
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Bake for 35 to 40 minutes, or until the phyllo crust is golden brown and crisp.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 431.9kcal
- % Daily Value *
- Total Fat 16.5g26%
- Saturated Fat 4.6g23%
- Cholesterol 120.2mg41%
- Sodium 200.8mg9%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 2.1g9%
- Sugars 8.6g
- Protein 40.9g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
