TURKEY POT PIES WITH HERBED PHYLLO CRUST

TURKEY POT PIES WITH HERBED PHYLLO CRUST image

Yield 4-6 Servings

Number Of Ingredients 16

INGREDIENTS
2 tablespoons butter
2 tablespoons olive oil
1 small onion, chopped
3 tablespoons all-purpose flour
1 can (14 ounces) chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
1/2 cup frozen peas
2 cups leftover roasted vegetables, chopped into bite sized pieces (or 2 cups frozen mixed vegetables)
4 tablespoons chopped fresh herbs (such as parsley and dill)
3 cups leftover turkey, chopped into bite sized pieces
8 sheets phyllo dough, thawed according to package instructions
Olive oil spray
Salt and pepper, to taste

Steps:

Prep time: 20 minutes Cook time: 20-25 minutes 1. Preheat oven to 350° F. Spray four individual gratin dishes (or 8-ounce ramekins) with olive oil spray. 2. In a large skillet, over medium heat, melt butter with 2 tablespoons olive oil. Add onion, and sauté 5 minutes or until soft. Reduce heat to low, and sprinkle flour over onions. Cook, whisking constantly for 3 minutes. 3. Whisk in chicken broth, salt, pepper and Worcestershire sauce, and bring to a boil. 4. Remove from heat. Add peas, chopped vegetables, 2 tablespoons herbs and turkey. Mix well and taste for seasoning. Divide between prepared gratin dishes or ramekins. 5. Lay one phyllo sheet on a large cutting board. Working quickly, spray with olive oil spray and sprinkle with a small amount of chopped fresh herbs. Top with the next sheet of phyllo, spray and sprinkle with herbs. Repeat with two more phyllo sheets, ending with a sheet sprayed with oil, but not sprinkled with herbs. 6. Using a pizza cutter or a sharp knife cut the phyllo stacks in half widthwise. Place each on a gratin dish and fold and crimp the edges to fit the dish. Cut a slit in the center of each crust. Repeat with the four remaining phyllo sheets, herbs and two remaining gratin dishes. 7. Bake 20-25 minutes or until golden brown. Let stand 5 minutes, and serve.