DEEP-DISH TURKEY POT PIE

Deep-Dish Turkey Pot Pie image

Provided by Barbie Petty

Number Of Ingredients 18

2 1/4 c chicken broth, defatted
3/4 c celery, chopped
1/2 c onions, chopped
2 medium carrots, coarsely chopped
3 Tbsp cornstarch
1 3/4 c evaporated milk
3 c turkey breast, cooked and chopped
1 c peas, thawed
1/4 c parsley, fresh and chopped
1/2 tsp sage, dried
2 Tbsp garlic powder
1 Tbsp celery salt
2 tsp poultry seasoning
2 Tbsp worcestershire sauce
1 c whole kernel corn, drained
1 1/2 tsp tony chachere's cajun seasoning
CRUST INGREDIENTS:
3 phyllo dough sheets

Steps:

1. To Make the Turkey Mixture: Preheat the oven to 350 degrees.
2. In a medium saucepan, combine 2 cups of the broth, the celery, onions and carrots; bring to a boil, then reduce the heat.
3. Cover and simmer about 5 minutes or until the veggies are tender.
4. In a custard cup, stir the remaining 1/4 cup of the broth and the cornstarch until smooth.
5. 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.
6. 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.
7. Transfer the mixture to a shallow 2-quart casserole.
8. To Make the Pastry Crust: Lay one sheet of the phyllo dough on top of the turkey mixture.
9. Spray the dough with no stick spray; repeat layering and spraying the phyllo dough two more times.
10. Fold or crumple the edges of the dough and tuck them inside the casserole dish; bake for 35-40 minutes or until golden brown.
11. You can add potatoes, mixed veggies, hot pepper sauce, minced garlic to enhance the flavor.
12. 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.