Remember the “What would you do for a Klondike Bar?” jingle? Keep the jingle in your head and replace the lyrics with “What would you do with leftovers?” A teeny bit awkward, but still fun.
In our household, when we have an overwhelming amount of leftover meat and vegetables, we turn to the humble pot pie for a solution. In my after-Thanksgiving post in 2011, I made Turkey Pot Pie using normal pie dough. This year, I used phyllo/filo sheets which happens to be one of my favorite type of pastry dough. It can get tedious working with brushing each sheet with oil or melted butter, but the result is wonderful. I love the crunchiness of the top crust against the moist and savory filling. Mmm, mmm, yummo!
Turkey Pot Pie II
Turkey, cooked and cut into bite-sized cubes
Broccoli, cut into small pieces
Green beans, cut into small pieces
Carrots, cut into small cubes
Onions, cut into small pieces
Salt and pepper, to taste
20 sheets or 1 package of phyllo/filo
Preheat oven to 425 deg Fahrenheit. Combine turkey and vegetables in a saucepan over low heat. Season to taste. Remove from heat and allow to cool. Prepare dough on pie pan by brushing each of the 10 sheets with oil or melted butter. Add turkey mixture on the first ten layers of crust. Pour gravy over the mixture then top with the remaining 10 sheets. As an option, pre-slice the top in squares or diamonds. Bake in a pre-heated oven for about 25 to 30 minutes or until crust is golden and the gravy is bubbly.
Smile and serve.
Kudos to The Hubby and our Canon EOS 20D for the very nice shot of the turkey pot pie.