Guilt-Free Deep Dish Turkey Pot Pie

Usually pot pies have too much fat for the health conscience eater. However, this recipe is a creative way to enjoy pot pie without the guilt!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2 1⁄4 cups fat free chicken broth
• 1⁄2 cup celery, chopped
• 1⁄4 cup onion, chopped
• 2  medium carrots, chopped
• 3  tablespoons cornstarch
• 1 3⁄4 cups fat-free evaporated milk
• 3  cups  cooked turkey, chopped (or chicken)
• 1  cup  frozen peas, thawed
• 1⁄4 cup fresh parsley, snipped
• 1⁄2 teaspoon dried sage
• 3  sheets phyllo dough
•  nonstick cooking spray

Directions

1. In a medium saucepan, combine 2 cups of the broth, the celery, onions and carrots. Bring to a boil on medium-high heat. Reduce hear to low, cover and simmer until veggies are tender (about 5 minutes).
2. In a small bowl, stir together the remaining 1/4 cup of broth and cornstarch until smooth. Slowly stir this mix into the veggie mix. Add the milk.
3. Cook and stir over medium heat until it boils. Reduce the heat and cook and stir for one more minute.
4. Stir in the turkey, peas, parsley and sage. Transfer the mix into a 2-quart shallow baking dish.
5. Lay one sheet of the phyllo dough on top of the turkey mix. Spray the dough with nonstick spray.
6. Repeat layering and spraying the dough twice more. Fold the edges of the dough and tuck them inside the dish.
7. Bake at 350 until the crust is golden brown, 35-40 minutes.