| 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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