2 1/4 c Chicken broth; defatted
1/2 c Chopped celery
1/4 c Chopped onions
2 md Carrots
3 tb Cornstarch
1 3/4 c Evaporated skim milk
3 c Cooked and chopped turkey
-breast
1 c Frozen peas; thawed
1/4 c Snipped fresh parsley
1/2 ts Dried sage
3 Sheets phyllo dough
How To Prepare Pie:
Combine in a medium sauce pan 2 cups of broth, celery, onions and carrots.
Bring to a boil and then reduce the heat, cover and simmer for about 5
minutes or until the vegetables are tender.
Stir together in a custard cup the remaining 1/4 cup of broth and the
cornstarch. Slowly stir the cornstarch mixture into the broth/vegetable
mixture.
Stir in the milk. Cook the mixture until it comes to a boil. Reduce the
heat and cook and stir for another minute. Stir in the turkey, peas,
parsley and sage. Transfer the mixture to a shallow 2-quart casserole.
How To Prepare the Pastry Crust:
Lay one sheet of the phyllo dough on top of the turkey mixture. Spray the
dough with no-stick spray and repeat the layering and spraying two more
times.
Fold or crumple the edges of the dough and tuck them inside the casserole
dish.
Bake for 30-40 minutes or until the crust is golden brown.
Nutritional Scorecard Regular Pot Pie:
Calories – 671 Fat (grams) – 32 Percent of calories from fat – 43 percent
Cholesterol (mg.) – 95
Evelyn’s Pot Pie:
Calories – 251 Fat (grams) – 3 Percent of calories from fat – 9 percent
Cholesterol (mg.) – 52
Notes: Evelyn Tribole has a
Yields
1 servings