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Turkey Phyllo Pot Pie

Total Time: 1 HR 15 MIN Makes: 8 servings
Prep Time: 30 MIN Cook Time: 45 MIN

Leftover roast turkey and flaky phyllo are the stars of this quick, easy and oh so delicious turkey pot pie. The phyllo topping provides an elegant touch to this family favorite “comfort food”.

  • 16 sheets Athens® Phyllo Dough (9″x14″), thawed
  • 6 tablespoons unsalted butter, divided
  • 3 tablespoons flour
  • 2 cloves garlic, minced
  • 2 cups turkey (or chicken) stock
  • 1/2 cup heavy cream
  • A few drops hot sauce (Tabasco)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound (about 2 cups) roast turkey meat, shredded or diced
  • 3/4 cup frozen mixed vegetables
  • 1/4 cup frozen pearl onions
  • 3 tablespoons olive oil



Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.

In a medium skillet, heat 3 tablespoons butter over medium heat. Add flour and cook, stirring flour into butter to form a light rue. Add garlic and whisk in turkey stock until incorporated. Bring to a boil, stirring constantly, then lower heat and simmer for 8-10 minutes, or until thickened. Remove from heat and stir in the cream, Tabasco, salt and pepper. Fold in the turkey, mixed vegetables and onions.  Let cool.

Melt the remaining 3 tablespoons butter with 3 tablespoons olive oil. Unroll and cover phyllo with plastic wrap, then a slightly damp towel to prevent drying out. Lightly brush a 9″ pie pan with butter mixture. Place 2 sheets of phyllo in pie pan, gently pressing down and with excess hanging over either side. Lightly brush with butter mixture. Brush and layer 2 more sheets of phyllo across the first two making a plus sign. Lay 2 more sheets diagonally across pan, brush with butter mixture and then 2 more sheets diagonally opposite. The phyllo should now resemble the spokes of a wheel, completing the bottom crust of 8 sheets. Brush overhanging phyllo with butter mixture. Gently tuck and roll phyllo forming the top edge crust. Cut remaining 8 sheets of phyllo in half lengthwise, forming strips 4 1/2″ x 14″. Brush each lightly with butter mixture. Using both hands, scrunch each piece into a loose ball about 2” in diameter. Place phyllo “balls” on top of filling spacing them to leave space for slicing the finished pie. Brush lightly with butter mixture.

Bake 45 to 50 minutes or until phyllo is golden brown. Let pie set for at least 15 minutes before serving.



Serving size: 1 slice (190g), Amount per serving: Calories 360, Total Fat – 21g, Saturated fat – 10g, Trans Fat – 0g, Cholesterol – 85mg, Sodium – 390 mg, Dietary Fiber – 1g, Total Carbohydrate – 21g,  Sugars – 2g, Protein – 21g, Vitamin D –0%,  Calcium -4%, Iron -6%, Potassium – 4%



It is important to allow pie to rest at least 15 minutes before slicing so that the filling is set.

For best results, use a standard 9″ pie pan (metal or glass) rather than a deeper baking dish.

Fresh herbs such as thyme can be a nice addition when added at the same time as the Tabasco, salt and pepper.