Chock full of healthy veggies and low fat turkey, this “litened up” version of a chicken pot pie is even better than the classic. Sweet parsnips, carrots and squash are the perfect accompaniment to the turkey, while the filo dough makes for a rustic, flaky crust.
For step by step photos, go to Busy in Broooklyn.
2 cup leftover turkey
1 medium onion, diced
2 small carrots, diced
2 small parsnips, stems removed and diced
2 stalks celery, diced
1 cup squash, diced
¼ cup white whole wheat flour
2 cup chicken stock
½ cup white wine
0 dried rosemary, to taste
0 salt and pepper, to taste
Saute onion, carrots, parsnips, celery and squash in olive oil until onion is translucent and veggies are beginning to brown, about 15 minutes. Add turkey and saute for a few more minutes. Add flour, mixing over medium heat until incorporated. Add chicken broth and wine and stir.
Add rosemary, salt and pepper and continue to cook until the mixture thickens. Bring to a slow boil and simmer for a few minutes. Pour into a greased casserole dish.
To prepare crust, remove 4 sheets of defrosted filo dough from the package (you can refreeze the rest). Spray each sheet generously with olive oil spray and layer them on top of each other. Cut the stack in half and layer the 2 stacks on top of each other. Cut the square to fit casserole dish.
Position filo over your filling, spray the top layer with olive oil and cut a few slits through the dough. Bake at 350 for about 30 minutes, until the filo has browned and the pie begins to bubble around the edges.