Recipe: Flakey Roasted Turkey & Vegetable Pot pie with EVOO

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2Tbsp. extra-virgun olive oil
1½ c chopped onions
3 medium carrots (Small Dice)
2 Ribs Celery (small Dice)
2 clove garlic
? c parsley
3 tbsp all-purpose flour
1½ c Turkey Stock
1 c cream
1 tbsp. Dijon mustard
Freshly ground pepper
2½ c shredded leftover roasted turkey breast meat
1 c frozen peas
1tsp chopped thyme
1 tsp. finely chopped sage
6 sheets phyllo
Olive oil cooking spray


Preheat oven to 400 degrees F. In a large skillet over medium-high heat, heat oil. Add 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. 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.

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Recipe: Flakey Roasted Turkey & Vegetable Pot pie with EVOO, 3.4 out of 10 based on 374 ratings

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