Photo: Hector Manuel Sanchez; Styling: Ginny Branch Stelling
Skip the potpie and try a fragrant, flaky casserole for your turkey leftovers. If you don't have turkey, use shredded rotisserie chicken.
Serves 8 (serving size: about 1 cup)
1. Preheat oven to 400°F.
2. Coat 2 (8-inch) square baking dishes with cooking spray. Steam broccoli in a large saucepan 6 minutes. Cool and coarsely chop.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium. Add onion; sauté 5 minutes. Stir in curry; cook 1 minute. Remove from heat; stir in half-and-half and next 6 ingredients (through cheese).
4. Combine broccoli, turkey, carrots, and chickpeas in a large bowl. Stir in cream cheese mixture. Divide turkey mixture between prepared baking dishes. Continue with step 5, or follow freezing instructions.
5. Layer 4 phyllo sheets on top of each other, brushing 1/4 teaspoon oil on each sheet before adding the next. Cut phyllo stack in half crosswise; arrange over one pan (halves will overlap). Repeat procedure with remaining phyllo, oil, and pan. Bake at 400°F for 15 minutes or until golden brown, rotating pans from front to back after 7 minutes. Let stand 5 minutes before serving.
How To FREEZE: Cool untopped dish completely. Cover with plastic wrap and heavy-duty foil. Freeze up to one month. THAW: Discard foil; pierce plastic wrap. Microwave at 30% power for 15 minutes or until thawed. REHEAT: Prepare one phyllo topper, and arrange over casserole. Bake as directed in recipe.