Turkey & Vegetable Pot Pie With A Crunchy Filo Pastry Crust

Turkey & Vegetable Pot Pie Ingredients

2 cups cubed, cooked turkey2 cups – 1 inch cubed potatoes1 1⁄2 cups chopped white onion1 1⁄2 cups sliced celery4 cloves garlic, minced1 – 12oz bag mini carrots1 – 8 oz box sliced mushrooms2 cups frozen peas, thawed6 Tbs butter, divided1 1⁄2 teaspoon dried thyme leaves1 1⁄2 teaspoon salt, divided1⁄2 tsp fresh ground pepper1⁄4 tsp nutmeg2 1⁄2 cups milk1 cup chicken broth1⁄2 cup dry white wine2 chicken bouillon cubes3 Tbs flour1 pre-made pie crust1⁄2 box frozen Filo doughCan spray olive oil

Directions

1. Preheat oven to 375 degrees. Butter a 9 x13 casserole pan. Set the filo dough out to thaw.2. Place potato cubes & carrot slices in small saucepan, cover with water. Bring to simmer for 3 minutes until potato cubes are tender but still firm & not too soft. Drain. Set aside.3. Saute mushrooms in large skillet with 1 Tbs butter until browned, place in a large mixing bowl.4. Sauté onions & celery in 2 Tbs butter & 1 tsp thyme for 2 minutes, add garlic, sauté another minute, mix in 1 tsp salt, toss in peas. Remove to mixing bowl.5. Melt 3 Tbs butter, whisk in 3 Tbs flour until bubbly & slightly browned. Add milk, wine, chicken broth, crushed bouillon cubes 1⁄2 tsp thyme, 1⁄2 tsp salt, pepper & nutmeg. Bring to a slow boil, stirring constantly until the gravy is thick enough to coat the back of a spoon.6. Mix all of the vegetables with the gravy in the mixing bowl. Gently fold in the potatoes & carrots.7. Roll out pie crust, place in bottom of casserole, it can be uneven. Pour mixture into casserole dish.8. Spray each sheet of filo on both sides with the spray olive oil. If it breaks, it’s ok. Just scrunch each piece & place on top of the pot pie. It can be random & messy. That makes for the rustic charm.9. Place in oven on middle shelf. Bake for 20 minutes until the phyllo dough is well browned & crunchy. Serve.