With a filling featuring roast turkey and peas in a creamy sauce, this flaky phyllo-crusted pie is sure to keep lovers of comfort food coming back for more.
- 5 tablespoons unsalted butter, divided
- 3 tablespoons flour
- 2 cloves garlic, minced
- 2 cups canned chicken (or turkey) broth
- 1/2 cup heavy cream
- A few drops hot sauce (Tabasco)
- Salt and pepper to taste
- 1 pound (about 2 cups) roast turkey meat, diced
- 1 cup fresh or frozen peas, thawed
- 2 tablespoons olive oil
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
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 chicken broth until incorporated. Bring to a boil, stirring constantly, then lower heat and simmer for 5-10 minutes, or until thickened. Remove from heat and stir in the cream, Tabasco, salt and pepper. Fold in the turkey meat and peas. Let cool.
Melt the remaining 2 tablespoons butter with 2 tablespoons 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. Continue process with last 2 sheets of phyllo, completing the bottom crust of 10 sheets.
Pour the turkey mixture over the phyllo and spread it out evenly. For the top crust, layer and brush the remaining 10 sheets of phyllo with the butter-oil mixture in same manner as bottom crust. Roll and tuck top and bottom crust together cutting off any excess. Butter top and score where slices will be.
Bake in preheated 350°F oven for about 45 to 50 minutes or until golden brown. Let pie set for 15 minutes before serving.