Turkey Pot Pies with Phyllo Crust

Lunch / Dinner

Turkey Pot Pies with Phyllo Crust

When you’re looking for something warm and comforting, this Turkey Pot Pie can be it. You won’t want to wait for leftovers, you’ll want turkey every day. For a heartier meal, try the individual creamy pot pies made with buttery, crispy phyllo crust — they’re a must.


4 servings

Total Time

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Preheat oven to 400°. Line a baking sheet with foil.

Cook mushrooms and thyme in 6 Tbsp. butter in a sauté pan over medium heat until browned and liquid nearly evaporates, about 10 minutes. Stir in flour and cook 1 minute.

Deglaze pan with ½ cup sherry; cook until nearly evaporated. Whisk in broth and milk; cook until thickened to desired consistency, 1012 minutes. Add lemon juice; season with salt, pepper, and sherry. Transfer mushroom mixture to a large bowl. Stir in turkey, mixed vegetables, and onions.

Divide mixture among four 1¼- to 1½-cup ovenproof baking dishes arranged on prepared baking sheet.

Heat 4 Tbsp. butter with oil in microwave until butter melts.

Place a phyllo sheet on a flat surface; cover remaining sheets with a damp towel to keep them from drying out.

Lightly brush phyllo sheet with butter-oil mixture; roll into a loose tube. Repeat brushing and rolling with 3 more phyllo sheets, then starting at outer edge, place 4 phyllo tubes end to end in a spiral pattern on top of filling. Repeat phyllo steps for each pot pie. Drizzle any remaining butteroil mixture over phyllo or coat with nonstick spray.

Bake pies until crust is golden and filling is bubbly, about 20 minutes. Let pies cool 510 minutes before serving.


Depending upon the width of your dishes, the number of phyllo sheets needed may vary by one or two.

Nutritional Facts

Nutritional Facts

Per pie

Calories: 890

% Daily Value*

Total Fat 53g 81%

Saturated Fat 23g 114%

Cholesterol 136mg 45%

Sodium 502mg 20%

Carbs 67g 22%

Fiber 3g 12%

Protein 33g

*Percent Daily Values are based on a 2,000 calorie diet.

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