Turkey pot pie with a crispy parmesan crust
Pies
Who doesn't love pot pie on a cold night? This one is thick and rich and chock full of vegetables as well as lean turkey. I used phyllo dough instead of a short crust because I wanted a crispy, flaky crust that would let the filling to be the star of the show. Having that hint of parmesan in the crust really steps up the flavor. Please make this-otherwise, you will never know the sheet soul satisfaction of cracking through the crispy crust and digging into that beautiful thick filling.
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