Turkey Pot Pie (with phyllo crust)
rec.food.recipes/Robin Cowdrey (1999)
Yield: 6 servings

1 cup chicken stock
2/3 cup milk
1/4 cup all purpose flour
1/4 cup sherry
1 teaspoon Dijon mustard
2 teaspoons butter
1 medium onion; chopped
3/4 teaspoon dried thyme
1/2 teaspoon dried savory
1/2 teaspoon salt
1/2 teaspoon pepper
6 medium carrots; sliced
2 medium potatoes; peeled and cubed
2 1/2 cups cooked turkey; cubed
1 1/2 cups frozen peas

CRUST
2 tablespoons butter; melted
1 teaspoon Dijon mustard
2 sheets phyllo pastry

In small bowl, whisk together chicken stock, milk, flour, sherry and mustard until smooth; set aside.

In large non-stick skillet, melt butter over medium heat; cook onion, thyme, savory, salt and pepper, stirring, for about 5 minutes or until onion is softened. Add carrots, potatoes and = cup water; bring to boil.

Reduce heat to medium; cover and simmer, stirring occasionally for about 15 minutes or until carrots are tender crisp and liquid is almost evaporated. Stir in chicken stock mixture; simmer, stirring constantly, for about 6 minutes or until slightly thickened. Remove from heat; stir in turkey and peas. Pour into shallow square 10-cup casserole dish.

Crust:
Stir butter with mustard. Keeping remaining phyllo covered with damp tea towel to prevent drying out, place 1 sheet on work surface with long edge close to you. Brush left half with some of the butter mixture, fold sheet in half. Brush top lightly with more of the butter mixture; place across dish on top of turkey mixture leaving over-hang. Repeat with remaining phyllo and butter mixture, placing folded sheet perpendicular to first sheet to cover rest of mixture. Tuck edges under. Using serrated knife, cut steam vents in top of pastry. Score into 6 equal portions. Bake pie in 400 F oven for about 25 minutes or until pastry is golden and filling is bubbly.