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 Evelyns 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. MC formatted using MC Buster br Barb at PK
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|Serving Size: 1 Serving (1986g)|
|Recipe Makes: 1|
|Calories from Fat: 466 (36%)|
|Amt Per Serving||% DV|
|Total Fat 51.8g||69 %|
|Saturated Fat 14.7g||73 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 13.2g|
|Cholesterol 577.9mg||178 %|
|Sodium 2828.4mg||98 %|
|Potassium 2424.2mg||64 %|
|Total Carbohydrate 55.6g||16 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 43.5g|
|Protein 147.1g||210 %|
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Calories per serving: 1308
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