Turkey Pot Pie

Give leftover turkey a delicious second act with this creamy turkey pot pie. Packed with vegetables and Mae’s Poultry & Stuffing Seasoning, it’s finished with a golden phyllo pastry topping.

Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Servings: 4
• Course: Entree

Featuring:

• Poultry & Stuffing Seasoning

Ingredients

• Olive oil
• 2 onions, diced
• 3 celery ribs, diced
• 3 carrots, diced
• 1/2 head garlic, minced
• 2 cups sliced mushrooms
• 4 cups turkey or chicken broth
• 2 tsp Mae’s Seasonings Poultry & Stuffing
• 3 cups chopped cooked turkey
• 2 cups half and half cream
• Cornstarch slurry: 1 tbsp cornstarch and 1 tbsp water
• 2 sheets phyllo pastry
• 1 egg, beaten

Instructions

1. Preheat oven to 350 F.
2. In a large pot on medium - high, sauté onions, celery and carrots in oil until lightly browned. Add in garlic and mushrooms and cook until mushrooms are golden, about 5 - 7 minutes.
3. Add in broth, Poultry & Stuffing Seasoning, turkey and cream. Once hot, add in cornstarch slurry and cook until thickened. Repeat slurry if not thick enough.
4. Place in baking pans of choice and top with rolled out pastry . You can either do individual ones or one large. Brush with beaten egg.
5. Bake for 20 - 30 minutes or until golden brown. This will depend on the size of your pans.