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Deep-Dish Turkey Pot Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MM -- ¥
1 MM -----------------------TURKEY
IXTURE----------------------------
2 1/4 c Chicken broth, defatted
1/2 c Chopped celery
1/4 c Chopped onions
2 md Carrots, coarsely chopped
3 tb Cornstarch
1 3/4 c Evaporated skim milk
3 c Cooked, chopped turkey
- breast
1 c Frozen peas, thawed
1/4 c Snipped fresh parsley
1/2 t Dried sage
MM -- ¥
1 MM M------------------------PASTRY -- ¥
RUST-----------------------------
3 Sheets phyllo dough
To Make the Turkey Mixture: Preheat the oven to 350 degrees. 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 mxiture. Then stir in the milk. Cook
and stir over medium heat until the mixture comes to a boil. Reuce the
heat. Cook and stir for 1 minute more. Then stir in the turkey, peas,
parsely 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,
tobasco 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.
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