*  Exported from  MasterCook  *
                          Deep-Dish Turkey Pot Pie
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles                       Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           MM             -- ¥
    1      MM            -----------------------TURKEY
    2 1/4  c             Chicken broth, defatted
      1/2  c             Chopped celery
      1/4  c             Chopped onions
    2      md            Carrots, coarsely chopped
    3      tb            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  t             Dried sage
           MM             -- ¥
    1      MM            M------------------------PASTRY -- ¥
    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 1/4 cup of the broth and the cornstarch until   smooth. Slowly 
 stir this into the broth-veggie 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   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.      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.   
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