Yield: 6 Servings
|2¼ cup||Chicken broth, defatted|
|½ cup||Chopped celery|
|¼ cup||Chopped onions|
|2 mediums||Carrots, coarsely chopped|
|1¾ cup||Evaporated skim milk|
|3 cups||Cooked, chopped turkey breast|
|1 cup||Frozen peas, thawed|
|¼ cup||Snipped fresh parsley|
|½ teaspoon||Dried sage|
|3 \N||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 ¼ 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.