Easy Turkey Pot Pie with Crispy Filo Topping
 
Prep time
Cook time
Total time
 
A comforting meal with delicious vegetables, cooked turkey, a creamy gravy and crispy filo!
Author:
Recipe type: Main Dish
Serves: 8
Ingredients
  • 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
Instructions
  1. 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.
  2. Cut the turkey into ¾-inch cubes and set it aside.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the mixture into a deep, buttered, 2-quart casserole or other deep dish.  You can also divide the filling equally among individual ramekins.
  7. Preheat the oven to 400° F.
  8. 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.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/easy-turkey-pot-pie-with-crispy-filo-topping/