I love pot pies. Flaky crust, warm creamy filling, protein and vegetables in every hearty spoonful. It’s one of my comfort foods to the max!
So it was the perfect idea when I was deciding what to do with my left over Thanksgiving turkey – Turkey Pot Pie!
Pot pies can be made with any protein really. And any vegetables you choose. The traditional American style incorporates onions, carrots, celery, potatoes and green peas, before being covered in dough and baked in the oven. A favorite to make in the wintertime or for Sunday dinner.
I started off by cutting up my pre-cooked turkey and vegetables. You can easily substitute the turkey for rotisserie chicken, or go ahead and make from scratch using chicken or beef.
I sauteed the turkey in a big pan with oil until warmed throughout. Place aside.
In a separate pot, I warmed ½ cup of milk, with 1.5 cups of broth. Of course I used the homemade turkey stock I had made with the turkey bones the day before. Score!
To the broth and milk, I then added a few tablespoons of AP flour and whisked until fully dissolved.
Once the sauce was creamy and combined, I added the turkey and allowed to simmer for a few more minutes..
Phyllo is really cool. When layered with butter, it’s called puff pastry. It’s the foundation of many sweet desserts and appetizers, and today, the crust of my pot pie. It comes frozen, and the trick is to allow enough time so it can thaw properly. You can leave it in the fridge overnight or just on the counter for 5 hours. Once ready to use, unwrap and work quickly. I like to have everything ready when I am using phyllo dough so I can just get to work.