Leftover Turkey Dinner Pot Pie

INGREDIENTS

3 tbsp Krinos olive oil, divided
1 cup carrots, diced
1 cup celery, diced
1 cup mushroom, diced
1 small yellow onion, diced
2 garlic cloves, minced
1 cup frozen peas
2-3 cups shredded turkey, fully cooked
1/4 cup flour
1 tsp each of salt and pepper
1 tbsp fresh thyme
2 tsp fresh rosemary
2 cups turkey or chicken broth
1/2 cup cream or whole milk
14 pieces flllo pastry
Avocado oil / cooking spray

INSTRUCTIONS

  1. Preheat oven to 375F.
  2. Add oil to a large skillet or braiser over medium heat.
  3. Add onions and cook for 2-3 minutes. Add carrots, celery, mushroom, and garlic. Cook another 5 minutes until vegetables have softened.
  4. Add flour, salt and pepper, thyme, and rosemary. Mix until fully absorbed.
  5. Add broth and cream / milk and simmer for 8 minutes or until thickened.
  6. Add peas and cooked turkey. Mix well and remove from heat.
  7. Scrunch one sheet of fillo into a loose ball and place on top of turkey mixture. Continue doing this with the remaining fillo sheets.
  8. Spray avocado oil over the fillo and bake 15 minutes or until the top is golden brown.