Title: Low-Fat Turkey Pot Pie
Categories: Lifetime tv, Life3
Yield: 1 servings

2 1/4 c Chicken broth; defatted
1/2 c Chopped celery
1/4 c Chopped onions
2 md Carrots
3 tb 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 ts 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 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.

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