Recipe - Deep-Dish Turkey Pot Pie

TURKEY MIXTURE
2 One fourth cup Chicken broth, defatted
One half cup Chopped celery
One fourth cup Chopped onions
2 md Carrots, coarsely chopped
3 tablespoon Cornstarch
1 Three fourths cup Evaporated skim milk
3 cup Cooked, chopped turkey
breast
1 cup Frozen peas, thawed
One fourth cup Snipped fresh parsley
One half teaspoon Dried sage

PASTRY CRUST
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 One fourth cup
of the broth and the cornstarch until smooth. Slowly stir this into the
brothveggie 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 2quart 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 3540 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini