Lighter Turkey Pot Pie - comfort food at it's best! A few small tweaks make this classic not only healthy but super delicious.
Heat 2 tablespoons oil in a large saucepan over medium heat. Add carrots and onions; season with salt and pepper, and cook until carrots are crisp-tender, 8 minutes. Add thyme and cook for 1 more minute. Add flour, and cook, stirring, 1 minute.
Stack phyllo on a work surface. Place 2 pieces of phyllo on the filling mixture, tucking in the edges around the pan. Lightly brush the with olive oil. Repeat with remaining phyllo and oil, until all 8 pieces of phyllo top the filling. Be sure to tuck in the edges of the dough as you go.
Bake in the middle of the oven until golden and bubbling, 20 to 25 minutes. Sprinkle the thyme on the top of the dough if desired. Let pot pie cool 15 minutes before serving.
The phyllo dough sheets are very thin and a bit delicate. Don't allow them to dry out or they will crack and crumble. I like to spritz a kitchen towel very lightly with a little water and gentle cover the pile of phyllo dough sheets while I'm assembling the pot pie.
You can also use puff pastry, biscuits, or even pie dough as the crust on top if you prefer.