Presented by cookkosher.com
Member: BusyinBrooklyn
Prep time: 25 minutes
Cook time: 30 minutes
Yields: 6-8 servings
Level: Easy
Chock-full of healthy veggies and low-fat turkey, this “lightened up” version of a chicken pot pie is even better than the classic favorite. Sweet parsnips, carrots and squash are the perfect accompaniment to the turkey, nestled in a delicious flaky crust.
Ingredients:
Leftover turkey, shredded or diced (about 2 cups)
1 medium onion, diced
2 small carrots, diced
2 small parsnips, stems removed and diced
2 stalks celery, diced
1 small squash, peeled and diced (about 1 cup)
1/4 cup white whole wheat flour
2 cups chicken stock
1/2 cup white wine (I used Baron Herzog Chenin Blanc)
dried rosemary, to taste
salt and pepper, to taste
4 sheets of phyllo dough
Instructions:
1. Sauté onion, carrots, parsnips, celery and squash in olive oil until onion is translucent and veggies are beginning to brown, about 15 minutes.
2. Add turkey and sauté for a few more minutes. Add flour, mixing over medium heat until incorporated. Add chicken broth and wine and stir. Add rosemary, salt and pepper and continue to cook until the mixture thickens.
3. Bring to a slow boil and simmer for a few minutes. Pour into a greased casserole dish.
4. To prepare crust, remove 4 sheets of defrosted phyllo dough from the package (you can refreeze the rest). Spray each sheet generously with olive oil spray and layer them on top of each other. Cut the stack in half and layer the 2 stacks on top of each other. Cut the square to fit casserole dish. Position phyllo over your filling, spray the top layer with olive oil and cut a few slits through the dough. Bake at 350F for about 30 minutes, until the phyllo has browned and the pie begins to bubble around the edges.
