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Ingredients
- 2 1/4 c. Chicken broth, defatted
- 1/2 c. Minced celery
- 1/4 c. Minced onions
- 2 med Carrots
- 3 Tbsp. Cornstarch
- 1 3/4 c. Evaporated skim lowfat milk
- 3 c. Cooked and minced turkey breast
- 1 c. Frzn peas, thawed
- 1/4 c. Snipped fresh parsley
- 1/2 tsp Dry sage
- 3 sht phyllo dough
Directions
- How To Prepare Pie:Combine in a medium sauce pan 2 c. of broth, celery, onions and carrots.
- Bring to a boil and then reduce the heat, cover and simmer for about 5 min or possibly till the vegetables are tender.
- Stir together in a custard c. the remaining 1/4 c. of broth and the cornstarch. Slowly stir the cornstarch mix into the broth/vegetable mix.
- Stir in the lowfat milk. Cook the mix till 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 mix to a shallow 2-qt casserole.
- How To Prepare the Pastry Crust:Lay one sheet of the phyllo dough on top of the turkey mix. Spray the dough with no-stick spray and repeat the layering and spraying two more times.
- Fold or possibly crumple the edges of the dough and tuck them inside the casserole dish.
- Bake for 30-40 min or possibly till the crust is golden.
- Nutritional Scorecard Regular Pot Pie:Evelyn's Pot Pie:Notes: Evelyn Tribole has a Masters in Science and is a registered dietician. She is the nutrition editor of Shape Magazine, where her column,
- "Recipe Make-Overs," appears monthly.
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