Saturday, November 26, 2011

Leftover Turkey Pot Pie

If you're starting to get a little tired of Thanksgiving leftovers, but don't want to be wasteful, I've got an idea for you.  I'm not sure why turkey pot pie never occurred to me before last year....maybe because my mom never made it.  It's easy, and really yummy.

1 cube butter
1 lb baby carrots
1 small onion
1/2 lb frozen peas
1.5 cups leftover turkey, cubed (the pieces that are getting a little dry work wonderfully)
2 cups leftover gravy
1 egg white, slightly beaten
1 package phyllo dough or 4 pre-made pie crusts

Melt butter in a large frying pan.  Add carrots and onions, sautÄ— until tender.  Meanwhile, warm gravy in a small sauce pan.

Add peas and turkey to carrots and onions.  Reduce heat to warm and stir together.  Let sit while preparing crust.

Line the bottom of a 9x13 pan with half of the phyllo dough*.  Brush egg white onto phyllo dough every 2nd or 3rd sheet.  Cover the dough, filling the pan with the veggie/turkey mixture.  Pour gravy over top.  Layer remaining phyllo dough on top, brushing with egg white as you did on the bottom.

Bake at 350° until gravy bubbles up on the sides.

*If using pre-made pie crusts line two pie pans with crust, then top with remaining crusts.