| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Life3, Lifetime tv | 1 | Servings | |
INGREDIENTS
| 2 1/4 | c | Chicken broth, defatted |
| 1/2 | c | Chopped celery |
| 1/4 | c | Chopped onions |
| 2 | Carrots | |
| 3 | T | Cornstarch |
| 1 3/4 | c | Evaporated skim milk |
| 3 | c | Cooked and chopped turkey |
| breast | ||
| 1 | c | Frozen peas, thawed |
| 1/4 | c | Snipped fresh parsley |
| 1/2 | t | Dried sage |
| 3 | Sheets phyllo dough |
INSTRUCTIONS
How To Prepare Pie: Combine in a medium sauce pan 2 cups of broth, celery, onions and carrots. Bring to a boil and then reduce the heat, cover and simmer for about 5 minutes or until the vegetables are tender. Stir together in a custard cup the remaining 1/4 cup of broth and the cornstarch. Slowly stir the cornstarch mixture into the broth/vegetable mixture. Stir in the milk. Cook the mixture until 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 mixture to a shallow 2-quart casserole. How To Prepare the Pastry Crust: Lay one sheet of the phyllo dough on top of the turkey mixture. Spray the dough with no-stick spray and repeat the layering and spraying two more times. Fold or crumple the edges of the dough and tuck them inside the casserole dish. Bake for 30-40 minutes or until the crust is golden brown. Nutritional Scorecard Regular Pot Pie: Calories - 671 Fat (grams) - 32 Percent of calories from fat - 43 percent Cholesterol (mg.) - 95 Evelyn's Pot Pie: Calories - 251 Fat (grams) - 3 Percent of calories from fat - 9 percent Cholesterol (mg.) - 52 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. © 1997 Evelyn Tribole © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster br Barb at PK Converted by MM_Buster v2.0l.
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