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DEEP-DISH TURKEY POT PIE Recipe

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This recipe for DEEP-DISH TURKEY POT PIE is from NATURE'S BEST - CHASE'S VINEYARD , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
HARVEST TIME recipe

DEEP-DISH TURKEY POT PIE

Turkey mixture

2 1/4 c. chicken broth, defatted
1/2 c. chopped celery
1/4 c. chopped onion
2 medium carrots, coarsely chopped
3 tbsp. 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 c. tsp dried sage

PASTRY CRUST

3 sheets Phyllo dough
Directions:
Directions:
İHARVEST TIME recipe

DEEP-DISH TURKEY POT PIE

To Make the Turkey Mixture:

Preheat oven to 350 degrees F. In a medium saucepan combine 2 c. of the broth, the celery, onions, and carrots. Bring to a boil, then reduce the heat. Cover and simmer about 5 minutes or until vegetables are tender.

In a custard cup, stir together the remaining 1/4 c. of broth-vegetab and the cornstarch until smooth. Slowly stir the cornstarch mixture into the broth-vegetable mixture. Then stir in the milk.

Cook and stir over medium heat until the . Cook and stir for 1 minute more. Then stir in the turkey, peas, parsley 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 two more times. Fold or crumple the edges of the dough and tuck them inside the casserole dish.

BAKE: 35-40 minutes or until the crust is golden brown
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
35-40 minutes
Personal Notes:
Personal Notes:
* TO MAKE CHICKEN POT PIE: Use 3 c. cooked and chopped chicken breast instead of the Turkey.

*TO MAKE BEEF POT PIE: Use de-fatted canned beef broth; instead of chicken broth and 3 c. cooked and chopped beef round instead of turkey. Replace the carrots with 11/2 c. sliced fresh mushrooms (or use both vegies); omit the sage.

 

 

 

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