Turkey and Leek Pie with Phyllo

Serves: Four | Prep: 15 min | Cook: 30 min

Ingredients:

Turkey and Leek Pie with Phyllo:
5 sheets phyllo
4 Tbsp butter, divided
1 leek, cleaned and thinly sliced
3 garlic cloves, minced
1 tsp fresh thyme, minced
1 tsp fresh sage, minced
2 Tbsp brandy
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
2 cups chicken stock
1/2 cup heavy/double cream
2 tsp dijon mustard
3 cups cooked turkey, chopped
1 cup frozen peas

Directions:
Preheat oven 400F/200C. Grease an ovenproof dish with butter, making sure to coat the edges as well.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the leek and cook for 8–10 minutes, stirring occasionally, until softened. Add the garlic, thyme, and sage, and cook for 30 seconds more.

Pour in the brandy and cook for 1–2 minutes, until most of the liquid evaporates. Add the flour, salt, and pepper, and cook for another 1–2 minutes, stirring constantly.

Stir in the stock, cream, and mustard. Continue stirring until the mixture thickens and becomes bubbly. Add the turkey and peas and heat through. Transfer the filling to the prepared dish.

Brush one sheet of phyllo with butter and lay it over the filling. Repeat with the remaining sheets, gently tucking and securing the pastry around the edges of the dish.

Bake for 15–20 minutes, until the phyllo is crisp and golden brown. Let the pie cool for 10 minutes before serving.

More Delicious Recipes:
Chicken Pot Pie
Cottage “Shepherd’s” Pie
Chicken Cottage Potato Pie
Brie Fig Phyllo Baked Squares