Rating:
★★★★★ 1 vote5
Comments:
Ingredients
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2 1/4 cchicken broth, defatted
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3/4 ccelery, chopped
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1/2 conions, chopped
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2 mediumcarrots, coarsely chopped
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3 Tbspcornstarch
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1 3/4 cevaporated milk
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3 cturkey breast, cooked and chopped
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1 cpeas, thawed
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1/4 cparsley, fresh and chopped
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1/2 tspsage, dried
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2 Tbspgarlic powder
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1 Tbspcelery salt
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2 tsppoultry seasoning
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2 Tbspworcestershire sauce
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1 cwhole kernel corn, drained
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1 1/2 tsptony chachere's cajun seasoning
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CRUST INGREDIENTS:
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3phyllo dough sheets
How to Make Deep-Dish Turkey Pot Pie
- 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 1/4 cup of the broth and the cornstarch until smooth.
- Slowly stir this into the broth-veggie 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, sage, garlic powder, celery salt, poultry seasoning, Worcestershire sauce, drained corn, and Tony Chachere's Cajun seasoning.
- 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.
- You can add potatoes, mixed veggies, hot pepper sauce, minced garlic to enhance the flavor.
- NOTE: 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.
About Deep-Dish Turkey Pot Pie
Course/Dish: Turkey Savory Pies
Main Ingredient: Turkey
Regional Style: American
Other Tag: Quick & Easy
