Turkey Pot Pie (Ellie Krieger)
| Prep Time: 25 min | Serves: 4 |
| Cooking Time: 30 min | Yield: 4 pot pies |
from Ellie Krieger
Ingredients
- 8 oz Roasted Turkey Breast
- 4 tsp Extra Virgin Olive Oil
- 2 Leek
- 3 small stalk celery, raw
- 4 red potato
- 8 oz Crimini Mushroom
- 2 Garlic Clove
- 1 1/2 cups Nonfat Milk
- 1/3 cup All-purpose Flour
- 2 cups Unsalted Chicken Broth
- 1/2 cup Peas, Frozen
- 1 tsp Thyme, Dried
- 4 sheets Fillo (Phyllo) Dough
- 2 tbsp Parmesan Cheese Grated
- 1/2 cup Dip Chip Carrots
Directions
Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.
Add 2 teaspoons of the oil, the leek and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, mushrooms, carrots, and garlic; cook for 2 more minutes.
Add the milk to the pan. Stir the flour into the broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the turkey, peas, and thyme. Season with salt and pepper to taste. Spoon the mixture into the prepared baking dishes.
Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes. Tuck the edges of the phyllo into the dish rim. Top each pie with Parmesan.
Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.