Low-fat turkey pot pie

Yield: 1 servings

Measure Ingredient
2¼ cup Chicken broth; defatted
½ cup Chopped celery
¼ cup Chopped onions
2 mediums Carrots
3 tablespoons Cornstarch
1¾ cup Evaporated skim milk
3 cups Cooked and chopped turkey breast
1 cup Frozen peas; thawed
¼ cup Snipped fresh parsley
½ teaspoon Dried sage
3 Sheets phyllo dough

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 ¼ 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.

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