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Deep Dish Turkey Pot Pie Recipe
|For turkey mixture|
|Chicken broth||2 1⁄4 Cup (36 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Carrots||2 Medium, coarsely chopped|
|Evaporated skim milk||1 3⁄4 Cup (28 tbs)|
|Cooked turkey breast||3 Cup (48 tbs), chopped|
|Frozen peas||1 Cup (16 tbs), thawed|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dried sage||1⁄2 Teaspoon|
|Phyllo dough sheets||3|
Calories 704 Calories from Fat 20
% Daily Value*
Total Fat 22 g33.3%
Saturated Fat 0.63 g3.2%
Trans Fat 0 g
Cholesterol 23.8 mg
Sodium 635.4 mg26.5%
Total Carbohydrates 71 g23.6%
Dietary Fiber 3.5 g13.8%
Sugars 20.6 g
Protein 59 g117.8%
Vitamin A 128.8% Vitamin C 19.5%
Calcium 36.2% Iron 7.8%
*Based on a 2000 Calorie diet
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 vegetables are tender.
In a custard cup, stir together the remaining 1/4 cup of broth 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 mixture comes to a boil.
Reduce the heat.
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.