Who doesn't love pot
pie on a cold night? This one is thick and rich and chock full of vegetables as
well as lean turkey. I used phyllo dough instead of a short crust because I
wanted a crispy, flaky crust that would let the filling to be the star of the
show. Having that hint of parmesan in the crust really steps up the flavor. Please
make this-otherwise, you will never know the sheet soul satisfaction of
cracking through the crispy crust and digging into that beautiful thick
filling.
Ingredients (makes 8
servings):
2 Tablespoon canola oil
½ cup celery, diced
½ cup parsnips, peeled and diced
½ cup carrots, diced
½ cup onion, diced
1 cup white button mushrooms, sliced
¼ cup flour
2 ½ cups turkey or chicken stock (homemade is best, but use
what you have)
2 teaspoons poultry seasoning or powdered turkey gravy mix
2 cups turkey, cooked and shredded
1 cup frozen peas, thawed
1 cup frozen green beans, thawed
¼ cup half and half (I used fat free and it worked just fine—you
just want it for some richness and body)
Salt and pepper to taste
6 sheets phyllo dough
¼ cup finely grated Parmesan cheese
Directions:
Spray a 2 ½ quart casserole dish with cooking spray and set
aside. Preheat oven to 350 degrees F. Heat the oil in a large skillet over
medium heat. When the oil is hot, but not smoking, add in the celery, parsnips,
carrots, onion and mushrooms. Cook for 5 minutes or until the onion mixture is
soft, but not brown.
Sprinkle the flour over the onion mixture and stir until the
oil and flour become a paste. Cook for 2 minutes more to remove the raw flour
taste. Slowly stir in the stock and bring to a boil. Add in the poultry
seasoning/turkey gravy powder. Reduce the heat to medium and cook for about 5
minutes more or until the mixture is thickened. Add in the turkey, peas and
green beans as well as the half and half and cook for 5 more minutes. Remove
from heat and taste, adding salt and pepper to your liking. Pour into the
prepared casserole and let cool for a few minutes.
Lay one sheet of phyllo on top of the casserole and spray
with cooking spray. Repeat with two more sheets of phyllo. Sprinkle ½ of the
Parmesan over the casserole and then top with the remaining sheets of phyllo
(again, sprayed between each sheet). Sprinkle the remaining parmesan on top and
tuck the edges of the phyllo loosely into the sides of the casserole. Cut a few
vents in the phyllo with a sharp knife to let steam escape.
Bake for 35 to 40 minutes or until the top is golden brown
and the filling is bubbling up through the vents you cut into the crust. (Hint:
Place a sheet of foil over the top if the phyllo and parmesan topping appear to
be getting brown too fast).
Let cool for 10 minutes.
No comments:
Post a Comment