Turkey Pot Pie
2 tablespoons canola or olive oil
½ teaspoon salt
black pepper to taste
2 medium onions, chopped
2 stalks of celery, chopped
2 large cloves of garlic, minced or chopped
1 large can (14.5 oz.) lower-sodium, fat-free chicken broth1/3 cup flour1½ cup milk, 1%3 large carrots, cleaned and sliced into coins2 medium potatoes (could use sweet potatoes or parsnips for different twist), cut into bite size pieces2 cups green beans, chopped4-5 cups leftover turkey breast meat, cut into 1-inch pieces2 tablespoons parsley, chopped
1-2 teaspoons of your choice of herb seasoning, such as sage, thyme or rosemary4 sheets of phyllo dough, thawed from frozen1/4 cup grated parmesan cheese
Heat oil in a large skilet over medium heat. Cook onion and celery until onions are translucent, no more than 4-5 minutes. Stir in garlic, 1/4 teaspoon salt and flour and cook, stirring constantly, for 1-2 minutes. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
Add potatoes, carrots, green beans, remaining salt and pepper to taste. Cover; cook on low to medium heat, stirring occasionally, for about 10 minutes.
Stir in the turkey, parsley and your choice of spices. Spoon mixture into baking casserole dish (about 3 quart size that has been lightly oiled or coated with cooking spray).
Unroll thawed phyllo. Place one sheet on top of turkey mixture; lightly coat with cooking spray. Sprinkle with 1 tablespoon of parmesan cheese. Repeat layering. Work the edges of the phyllo inside the rim of the baking dish.
Bake at 350 degrees for 40 minutes or until filling is simmering. You may want to place the casserole dish on a baking sheet to catch drips. Let stand 5-10 minutes before serving.
Servings: Makes 6 servingsCalories: 370Total Fat: 8.5 gmSaturated Fat: 2.3 gmSodium: 650 mg