That's because it starts out really soupy, and then in the end, it's the perfect Turkey Pot Pie!
I had some turkey left over from Thanksgiving and decided to make a Turkey Pot Pie, but instead of using a regular crust, I turned to google to see if I could use Phyllo fough instead.
Yes you can.
The first recipe that came up on my search was this one from Country Living, Turkey Potpie with Phyllo Crust Recipe.
Image: Turkey Potpie with Phyllo Crust Recipe courtesy Country Living
I had most of the ingredients on hand, but needed to go out and search for frozen pearl onions and frozen peas.
Tedeschi. No.
CVS. No.
City Feed. No.
Whole Foods. Yes. Sorta.
Whole foods had frozen peas but the only onions I could find were fresh in a bag. Oh no! So I had to work around that and figure out how to easily take the skins off.
THAT was fun.
Here we go.
First I got my raw ingredients together:
Image: Instagram photos (view right to left)
Then I had to boil the onions, cool them, cut off the ends, and pop the onion out. ;-)
Image: Instagram photos (view right to left)
Onions and carrots went into the frying pan.
Image: Instagram photos (view right to left)
Then after browning, parsley and flour was added.
Image: Instagram photos (view right to left)
Then the broth, milk and mustard.
Here's where the SCIENCE OF COOKING comes in. after cooking for a while and stirring, the liquid started to cook down.
Then I added then turkey.
Image: Instagram photos (view right to left)
I skipped over to another recipe to see how to handle the Phyllo dough for larger pies.
Then I sprayed two sheets and overlapped them in the pie dish, added the turkey mixture.
Image: Instagram photos (view right to left)
Then I topped each pie off with the Phyllo dough and put into the fridge until I was ready to cook.
Since everything was already cooked, I only needed to heat the dish up and brown it. That took 25 minutes at 400 degrees.
Image: Instagram photos (view right to left)
It was awesome. Totally awesome.
When I don't turn to Google for cooking advice, I turn to my mom, then to Mark Bittman:
How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food
