Turkey Leftover Pot Pie
Preparation: 15 min.
Cooking: 35 min.
Total: 50 min.
- 2 sheets phyllo dough (thawed and brushed with butter)
- 4 Tbsp butter , divided
- 1 small onions , minced (or use cooked pearl onions)
- 2 celery stalks , chopped
- 2 carrots , diced (cooked or raw)
- 3 Tbsp fresh parsley
- salt and pepper , to taste
- 2 chicken bouillon cubes
- 2 Cup water
- 3 medium potatoes , peeled and cubed
- 1 1/2 Cup cubed cooked turkey
- 3 Tbsp all purpose flour
- 4 Fl Oz milk
- 4 Tbsp heavy cream
*Note: For vegetables - Substitute any of the vegetables left over from your Thanksgiving dinner.
Preheat oven to 425 ℉. Roll out bottom phyllo dough, lay into a 10 inch pie pan and set aside.
Melt 2 tbsp butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 ℉ and continue baking for 20 minutes, or until crust is golden brown.