One of the great things about our Thanksgiving celebration, no matter how big or how small the gathering, it is certain that there will always be lots of turkey leftovers! This, of course, is a good problem to have, but how many turkey sandwiches can a person have?
This Easy Turkey Pot Pie with Crispy Filo Topping is a great way to repurpose those turkey leftovers and transform them into an entirely new meal! This is a take on both my Greek chicken filo pie (kotopita) and the classic turkey pot pie. It is made with simple ingredients you probably have on hand, plus a delicious crispy filo topping. This main course is a lighter alternative to the usual pâté brisée crust you would find on a traditional chicken pot pie and is much, much easier (and faster!) to assemble!
Ingredients for the Easy Turkey Pot Pie with Crispy Filo Topping
Besides turkey leftovers and other typical pot pie vegetables, this delicious dish also calls for filo pastry. Luckily, filo is a convenient ingredient that we can keep in the freezer and have it ready for when we need it! A box of good quality filo will make all the difference, so make sure to use Fillo Factory pastry!
- Cooked turkey: dark and light meat, or, a combination of both, cut into cubes or pieces
- Potatoes: two, small Yukon Gold potatoes, or, any leftover cooked potatoes
- Carrots: a few small carrots lend added sweetness
- Mushrooms: I used Cremini mushrooms, but any kind will do
- Shallots: I like shallots because they get very sweet when caramelized, but onions will be fine too if you do not have shallots available
- Peas: you can use either cooked or uncooked peas
- Butter: we use it to sauté the vegetables for extra flavor and to brush on the filo
- Flour: it helps thicken the sauce of the filling and give it a “gravy-like” consistency
- Stock: chicken or any other stock
- Cream or Half & Half: it adds richness to the dish; whole milk can also be used
- Seasonings & aromatics: salt and pepper, plus tarragon for extra flavor. Fresh thyme is a great alternative as an herb
- Filo Pastry: I used Fillo Factory Filo Pastry #7 (medium thickness), thawed overnight in the refrigerator
How to make the Turkey Pot Pie with Filo
- Prep and measure all the vegetables
2. Cook the vegetables, add the stock, and stir in the turkey. Add the cream and simmer until the sauce thickens
3. Transfer to a buttered, oven-proof pan and allow to cool slightly, while you work with the filo pastry
4. Form the little filo bundles/rosettes by gently scrunching the filo with your fingers
5. Place the filo bundles/rosettes on top of the filling
6. Brush the filo generously with melted butter
7. The turkey pie is ready for the oven!
8. Bake until perfectly golden and crisp
9. Allow it to cool slightly and serve!
A comforting meal with delicious vegetables, cooked turkey, a creamy gravy, and crispy, golden filo!
This recipe is a collaboration with Fillo Factory. You can find this favorite filo dough (along with puff pastry) at Whole Foods and several local markets. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
- 1.5 lbs. cooked turkey (dark and/or light meat) cut into small cubes
- 8 oz. Yukon Gold potatoes, peeled and cut into small pieces (about 2 small)
- 3 small carrots, peeled and cut into ½" pieces
- 4 shallots, chopped
- 6 oz. Cremini mushrooms, cut into small pieces
- 5 TBSPS. butter
- ¼ cup all-purpose flour
- 1½-2 cups turkey (or, chicken) stock
- 1 cup cream (or, half and half)
- 2 TBSP fresh tarragon (or, 1 TBSP dried)
- 1 cup peas (frozen or, cooked)
- 1½ tsp. salt
- ½ tsp. freshly ground black pepper
- 8 sheets of Fillo Factory filo pastry, thawed overnight in the refrigerator
- --- melted butter for the filo
- Take the filo pastry from the refrigerator and leave it on the counter to come to room temperature, without removing it from the package. About 30-40 minutes.
- Cut the turkey into ¾-inch cubes and set it aside.
- Place the potatoes in a pot with cold, salted water and bring to a boil. After 5 minutes, add the carrots and cook for a few minutes more, until both the potatoes and carrots are fork-tender, but not fully cooked. Drain the vegetables and set them aside.
- Melt the butter in a large skillet over medium heat, add the shallots and the mushrooms, and cook for 6-7 minutes. Sprinkle in the flour and cook stirring constantly for two minutes, making sure not to brown the butter.
- Slowly add the stock and the tarragon and cook, stirring constantly until the sauce just starts to thicken. Next, stir in the cream, salt and pepper, cover the pot and simmer gently for two minutes. To the skillet, add the chopped turkey, cooked potatoes, cooked carrots and the frozen peas and mix gently. After one minute, turn off the heat. Check the consistency and, if the mixture is too dry, add a little more chicken stock.
- Pour the mixture into a deep, buttered, 2-quart casserole or other deep dish. You can also divide the filling equally among individual ramekins.
- Preheat the oven to 400° F.
- Remove 8 sheets of filo off the package and return the rest back to the refrigerator. Cut the stack of filo vertically in half and stack each half on top of the other. Cover the filo stack with a clean kitchen towel while you work. Using one piece of filo at a time, scrunch it gently with your fingers to make a small filo bundle (rosette). Repeat with the rest of the filo sheets and arrange each bundle on top of the mixture, so that it is almost completely covered. Brush generously the filo bundles (rosettes) with some melted butter. Place the dish on the middle rack of the oven and bake until golden brown, about 35-40 minutes. Serve warm.
Am trying to figure out how to make these rosettes without the filo crumbling. do you moisten them with a damp towel first?
Hi Peter,
I keep the filo in its package until the last step where I get to form the rosettes. This way, it will remain soft and pliable and will not crumble! Make sure the package of filo you are using is fresh and not expired, which often means dry filo that crumbles easily!
I hope this helps.
Thankyou. Will try this.
You are very welcome, Peter!
Sorry to pester you, but can I prep everything to the oven stage and put it on hold for a couple of hours?
No worries at all, Peter. To answer your question, yes you can. You can assemble it and leave it at room temperature for an hour. I have never refrigerated it after it is assembled but if you absolutely need to refrigerate it, you might need to adjust a little the cooking time. I hope this helps!