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Deep-Dish Turkey Pot Pie

Deep-Dish Turkey Pot Pie recipe image
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;€™s 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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 431.9
Dietary: Gluten-free
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;€™s 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
  • 2 1/4 cup Chicken broth, defatted
  • 1/2 cup Chopped celery
  • 1/4 cup Chopped onions
  • 2 md Carrots, coarsely chopped
  • 3 tablespoon Cornstarch
  • 1 3/4 cup Evaporated skim milk
  • 3 cup Cooked, chopped turkey
Directions
  1. 1
    Preheat the oven to 350 degrees F (175 degrees C).
  2. 2
    In a medium saucepan, combine 2 cups of the chicken broth, celery, onions, and carrots.
  3. 3
    Bring the mixture to a boil, then reduce heat and cover.
  4. 4
    Simmer for about 5 minutes, or until the vegetables are tender.
  5. 5
    In a small cup, stir together the remaining 1/4 cup broth and the cornstarch until smooth.
  6. 6
    Slowly stir the cornstarch mixture into the simmering broth and vegetables.
  7. 7
    Stir in the evaporated milk.
  8. 8
    Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
  9. 9
    Reduce heat and cook for 1 more minute, stirring frequently.
  10. 10
    Remove from heat and stir in the turkey, frozen peas, parsley, and sage.
  11. 11
    Transfer the turkey mixture to a shallow 2-quart casserole dish.
  12. 12
    Lay one sheet of phyllo dough over the filling, spraying it lightly with non-stick cooking spray.
  13. 13
    Repeat with two more sheets of phyllo dough, spraying each layer.
  14. 14
    Loosely fold or crumple the excess dough edges and tuck them under the filling.
  15. 15
    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.

Keywords: turkey, pot pie, phyllo, comfort food, leftover turkey, vegetables, creamy filling, dinner, easy recipe, holiday leftovers
Read it online: https://www.chefs-mate.com/recipe/deep-dish-turkey-pot-pie/