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, sautė 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.