Ingredients: |
Ingredients: 2 T. olive oil
1½ c. frozen pearl onions
3 medium carrots, sliced ⅓ inch thick
2 small garlic cloves, finely chopped
⅓ c. chopped parsley
3 T. flour
1½ c. low-sodium, 99 percent fat-free chicken broth
1 c. low-fat milk
1 T. Dijon mustard
salt and freshly ground pepper
2½ c. shredded leftover turkey breast meat
1 c. frozen peas
1 tsp. finely chopped fresh sage plus 6 whole leaves
6 sheets phyllo dough, thawed
olive oil cooking spray
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Directions: |
Directions:Preheat oven 400º. In a large skillet over medium high heat, heat oil. Add frozen onions and cook until golden, stirring occasionally, about 8 minutes. Reduce heat to medium, then add carrots and garlic. Cook until onions are brown and carrots are just tender, about 5 minutes. Stir in parsley and cook for 1 more minute. Sprinkle vegetables with flour and cook, stirring, until flour turns golden brown, about 4 minutes. Add broth, milk, mustard, salt and pepper to taste; increase heat to medium high. Cook stirring frequently until mixture thickens, about 6 minutes. Stir in turkey, peas, and chopped sage. Evenly divide mixture among six one-cup ramekins.
Place one phyllo horizontally on a work surface lightly sprayed with olive oil cooking spray. Cut vertically into 3 pieces, then stack. Cut in half to create 2 squares, stack again, then place a sage leaf between top 2 layers. Top 1 pot pie with phyllo square and lightly spray with cooking spray. Repeat for remaining 5 phyllo sheets. Place pot pies on a baking sheet and bake until bubbling and golden brown, 20 to 25 minutes. |
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