Tuesday, January 3, 2012

Curry-Dijon Turkey PotPie

Leftover Turkey?
No problem.
Sandwhiches, Stews overdone it for you?
No problem.
Try something new; Turkey PotPie.
Curry-Dijon Turkey Pot Pie.
No problem.
Curry-Dijon Turkey PotPie
- 1 c carrots, sliced
- 1 c frozen sweet peas- 1 c frozen pearl onion
- 1/3 c sherry
- 1/4 c stoneground mustard
- 1 tbsp mayo
- 2 c roasted turkey, chopped
- 1/8 c fresh thyme, chopped
- 1 tsp mustard powder
- 1 tsp curry powder
- 1 tsp black pepper
- 2 pckts chicken bouillon seasoning
- 5 sheets Phyllo dough

Preheat oven to 350. Saute carrots until just beggining to soften, add in peas, onions and the sherry - simmer. Add in the mayo and mustard, and then the turkey, stirring gently to coat. Add all of the seasonings and allow to simmer unti heated through.
Spoon filling into a baking dish, and then, a single layer at a time, lay the phyllo dough overtop of the dish, coating the final layer with cooking spray or melted butter.
Bake for 10 minutes at 350 or until top is golden brown and flaky. Let cool for 5 minutes before serving.

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