Deep-Dish Turkey Pot Pie

Recipe Ingredients

		Turkey Mixture
2 1/4 cups	533ml	Chicken broth - defatted
1/2 cup	55g / 1.9oz	Chopped celery
1/4 cup	15g / 0.5oz	Chopped onions
2 cups	220g / 7.8oz	Carrots - coarsely chopped (medium)
3 tablespoons	45ml	Cornstarch
1 3/4 cups	414ml	Evaporated skim milk
3 cups	438g / 15oz	Cooked - chopped turkey
1 cup	237ml	Frozen peas - thawed
1/4 cup	59ml	Snipped fresh parsley
1/2 teaspoon	2.5ml	Dried sage
		Pastry Crust
3		Phyllo dough

Recipe Instructions

To Make the Turkey Mixture:

Preheat the oven to 350F. In a medium saucepan, combine 2 cups of the broth, the celery, onions and carrots.

Bring to a boil, then reduce the heat. Cover and simmer about 5 minutes or until the veggies are tender. In a custard cup, stir the remaining 1/4 cup of the broth and the cornstarch until smooth. Slowly stir this into the broth-veggie mixture. Then stir in the milk. Cook and stir over medium heat until the mixture comes to a boil.

Reduce the heat. Cook and stir for 1 minute more. Then stir in the turkey, peas, parsley and sage. Transfer the mixture to a shallow 2-quart casserole.

To Make the Pastry Crust:

Lay one sheet of the phyllo dough on top of the turkey mixture. Spray the dough with no stick spray. Repeat layering and spraying the phyllo dough two more times. Fold or crumple the edges of the dough and tuck them inside the casserole dish. Bake for 35-40 minutes or until golden brown.

I added potatoes, mixed veggies, Tabasco sauce and some liquid smoke to enhance the flavor. Very good and light. Even though the phyllo dough crust will get soft once you refrigerate it, it will get flaky again if you reheat it in the oven.

Source:
RECIPE FOR HEALTH BONUS RECIPE

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.