Deep Dish Turkey Pot Pie

chef.cristian's picture

Sep. 16, 2011


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
Cornstarch 3 Tablespoon
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
Pastry crust 1
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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 704Calories from Fat 20

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat %

Trans Fat 0 g


Sodium 635 mg26.46%

Total Carbohydrates 71 g23.7%

Dietary Fiber 3 g12%

Sugars 20 g

Protein 59 g118%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet