Turkey Pot Pie With Phyllo Crust

24 02 2014

Turkey pot pie is a deliciously warm and comfy casserole, but it can be heavy. I’ve lightened this up using whole wheat flour, skim milk and oil instead of butter. And you can still achieve a classically crispy crust by using light phyllo dough. Isn’t it gorgeous? So much so that you might not believe there’s deli meat in this (fresh, not processed and whole cut though)! It’s not my top choice, turkey or chicken breast is preferred, but in an effort to use up a big pile of freshly sliced turkey meat, I got creative. 🙂

Turkey Pot Pie With Phyllo Crust

Turkey Pot Pie With Phyllo Crust

Turkey Pot Pie With Phyllo Crust

Turkey Pot Pie With Phyllo Crust

The following makes 4 servings (adapted from Cuisine at Home):

  • 8 oz mushrooms, sliced
  • 1 Tbsp minced fresh thyme
  • Olive oil
  • 1/2 cup whole wheat flour
  • 1/2 cup dry sherry
  • 2 cups reduced-fat, low-sodium chicken or vegetable broth
  • 1 cup skim milk
  • 2 tsp fresh lemon juice
  • Salt and pepper to taste
  • 2 cups chopped cooked turkey, you could also use chicken
  • 2 and 1/2 cups frozen mixed vegetables, thawed and patted dry
  • Phyllo dough, thawed at room temperature

Preheat oven to 400.

Cook mushrooms and thyme in 6 Tbsp oil in a saute pan over medium heat until softened, about 5 minutes. Stir in flour and cook 1 minute.

Deglaze the pan with 1/2 cup sherry; cook until nearly evaporated. Whisk in broth and milk; cook until thickened to desired consistency, 10-12 minutes. Add lemon juice; season with salt, pepper and a little more sherry to taste. Remove from heat and stir in turkey and minced vegetables.

Pour into a 9 x 13 baking dish sprayed with non-stick spray. Place the 9 x 13 on a baking sheet lined with foil, in case any of it bubbles over while cooking. Alternatively, you could also use four 1 and a 1/4 to 1 and 1/2- cup ovenproof baking dishes arranged on a baking sheet.

Place a phyllo sheet on a flat surface; and cover the remaining sheets with a damp towel while you work. Working fast, roll each phyllo sheet into a loose tube. Place rolled tube on top of casserole. Repeat by rolling up and placing on top of casserole until the top is completely covered. The number of phyllo sheets needed will depend how tight you roll them into tubes, I’d say 8-10 total. Brush with a little oil over the top of the casserole and sprinkle with a little thyme for color.

Bake until crust is golden and filling is bubbly, about 30-40 minutes (note: if you use the individual baking dishes, you should only have to bake for about 20 minutes). Let casserole cool for 10 minutes before serving.

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3 responses

24 02 2014
Nick

Ouch,2 and 1/2 cups frozen mixed vegetables, really?????????????

One day is kale, the next is frozen veggies??? We love your recipes for the fresh, natural ingredients…frozen vegetables is way off base, hopefully you are just having a bad day!!!

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25 02 2014
Victoria Orban

Sorry to disappoint, Nick, but not a bad day at all! While I do try and use as much fresh produce as possible, it’s ok to cut a corner here and there. Especially in casseroles like this that are a bit time consuming to make on a weeknight. If you buy frozen veggies that are U.S. Grade A / U.S. Fancy, you are guaranteed that they are flash frozen at peak ripeness, which locks veggies in at their most nutrient-rich state. 🙂

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24 02 2014
Nick

hopefully you are JUST having a bad day….

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