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Deep-Dish Turkey Pot Pie
 

2¼ cups chicken broth, defatted ½ cup chopped celery ¼ cup chopped onions 2 medium carrots, coarsely chopped 3 tablespoons cornstarch 1¾ cups evaporated skim milk 3 cups cooked, chopped turkey 1 cup frozen peas, thawed ¼ cup snipped fresh parsley ½ teaspoon dried sage 3 sheets phyllo dough 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 ¼ 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.  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 in a 350° F. oven.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.