Deep Dish Turkey Pot Pie
|For turkey mixture|
|Chicken broth||2 1⁄4 Cup (36 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Carrots||2 Medium, coarsely chopped|
|Evaporated skim milk||1 3⁄4 Cup (28 tbs)|
|Cooked turkey breast||3 Cup (48 tbs), chopped|
|Frozen peas||1 Cup (16 tbs), thawed|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dried sage||1⁄2 Teaspoon|
|Phyllo dough sheets||3|
To make the turkey MIXTURE: Preheat the oven to 350°.
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 vegetables are tender.
In a custard cup, stir together the remaining 1/4 cup of broth and the cornstarch until smooth.
Slowly stir the cornstarch mixture into the broth-vegetable 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.