Turkey Pot Pie

I’m always looking for new ways to use up the leftover turkey from our holiday meal. I’ve made crepes, tetrazzini, and large vats of soup – but a pot pie felt like the ticket since I had an excess of vegetables in the fridge and wanted to add a new post-Thanksgiving dish to my bag of tricks! This would also work well with leftover chicken, or as a vegetarian option, substitute a vegetable stock for the chicken, and beans instead of turkey.

• phyllo dough (8 to 9 sheets)
• 4 tablespoons butter
• 1/2 cup finely diced carrots
• 1/2 cup finely diced celery
• 1/2 cup finely diced onion
• 1/2 cup finely diced potato
• 1/3 cup flour
• 1 1/2 cups chicken stock
• 2/3 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup diced turkey (you can use 2 cups of turkey and omit the beans)
• 1 cup great northern beans
• 1/2 cup frozen peas
• 1 1/2 teaspoons dried thyme
• 1 egg white
• 1 teaspoon heavy cream

1. Melt butter in a saute pan and add carrots, celery, onion, and potato – cook for 5 to 6 minutes, stirring frequently.
2. Sprinkle with flour, and cook for another 2 minutes.
3. Add chicken stock, milk, salt and pepper, increasing the heat to medium-high. Cook for 3 to 4 minutes until it thickens, stirring often. Remove from heat and let it cool for 10 to 15 minutes. Stir in the turkey, beans, peas and thyme.
4. Preheat oven to 400º. Transfer mixture to a 9″ or 10″ deep dish pie plate.
5. Roll out layers of phyllo dough on a lightly floured surface to a 12″ square. Drape over pie plate and trim so there’s a 1″ overhang. Roll overhang in and under itself, and press along the edge of the pie plate to smooth and make it even.
6. Whisk egg white and heavy cream, and lightly brush over the surface.
7. Place on a parchment lined baking sheet, and bake for 30 to 33 minutes. Cool on a wire rack for 20 minutes before serving.