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Trim the fat and calories from comforting potpie by using flaky phyllo dough instead of pastry crust. These individual-size pies make delicious use of leftover turkey.

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Yields: 6 serving(s)

Prep Time: 30 mins

Total Time: 1 hr

Ingredients

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• 2 tbsp.

  olive oil

• 1 1/2 c.

  frozen pearl onions

• 3

  medium carrots, sliced 1/3 inch thick

• 2

  small garlic cloves, finely chopped

• 1/3 c.

  chopped parsley

• 3 tbsp.

  all-purpose flour

• 1 1/2 c.

  chicken broth

• 1 c.

  milk

• 1 tbsp.

  Dijon mustard

• Kosher salt and freshly ground pepper

• 2 1/2 c.

  shredded leftover roasted turkey breast meat

• 1 c.

  frozen peas

• 1 tsp.

  finely chopped sage, plus 6 whole leaves

• 6

  sheets phyllo, thawed

• Olive oil cooking spray

Directions

• Step 1Preheat oven to 400°F. In a large skillet over medium-high heat, heat oil. Add frozen onions and cook, stirring occasionally, until golden, 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.
• Step 2Sprinkle vegetables with flour and cook, stirring, until flour turns golden brown, about 4 minutes. Add broth, milk, mustard, and salt and pepper to taste; then 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 1-cup ramekins.
• Step 3Place 1 phyllo sheet 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 potpie with phyllo squares and lightly spray with olive oil cooking spray. Repeat for remaining 5 phyllo sheets. Place potpies on a baking sheet and bake until bubbling and golden brown, 20 to 25 minutes.

Tips & Techniques

Using low-fat milk and phyllo, instead of a traditional piecrust, saves nearly 200 calories and 16 grams of fat per serving.

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