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  Recipe Home » Poultry » DEEP DISH TURKEY POT PIE
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  DEEP DISH TURKEY POT PIE
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 226
Ingredients:
Turkey Mixture:
2-1/4 C. chicken broth, defatted
1/2 C. chopped celery
1/4 C. chopped onions
2 medium carrots, coarsely chopped
3 Tbls. 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 tsp. dried sage
Pastry Crust:
3 sheets phyllo dough
Instructions:
To Make the Turkey Mixture: Preheat the oven to 350. In a medium saucepan, combine 2 C. 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 C., stir the remaining 1/4 C. 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.
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