Recipe By: Adapted by D Mathews from rec.food.recipes
Serving Size: 6
1 1/2 cup chicken stock
1 cup milk
1/4 cup all purpose flour
1/4 cup sherry
1 tablespoon Dijon mustard
1 tablespoon butter
1 medium onion; chopped
3/4 teaspoon dried tarragon
1/2 teaspoon dried savory
1/2 teaspoon salt
1/2 teaspoon pepper
6 medium carrots; sliced
2 medium potatoes; peeled, sliced or cubed
1 cup water
4 cups (app. 1.5lbs) cooked turkey/chicken; cubed
1 1/2 cups frozen green beans
CRUST
6 tablespoons butter; melted
1 1/2 tablespoons Dijon mustard
6 to -8 sheets phyllo pastry
1. Whisk together chicken stock, milk, flour, sherry and mustard in a bowl until smooth; set aside.
2. In large non-stick skillet, melt butter over medium heat; cook onion, tarragon, savory, salt and pepper, stirring, for about 5 minutes or until onion is softened.
3. Add carrots, potatoes and water; bring to boil. Reduce heat to medium; simmer uncovered, stirring occasionally for about 15 minutes or until vegetables are tender crisp and liquid is almost evaporated.
4. Stir in chicken stock mixture; simmer, stirring constantly, for about 12 minutes or until slightly thickened. Remove from heat; stir in turkey and beans.
5. For the crust: mix the butter with the mustard. Place 1 sheet of phyllo pastry 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 1/2 the bottom of a shallow casserole dish, repeat for other half. Pour turkey mixture into dish. Cover dish with two more folded brushed phyllo pastries and tuck edges in. Prepare two or four more phyllos, crumble slightly and put over dish. Cut steam vents in top of pastry.
6. Bake pie in 400°F oven for about 25 minutes or until pastry is golden and filling is bubbly.
