-------------------------------TURKEY MIXTURE-------------------------------
  2 1/4 c  Chicken broth, defatted

    1/2 c  Chopped celery

    1/4 c  Chopped onions

      2 md Carrots, coarsely chopped

      3 tb Cornstarch

  1 3/4 c  Evaporated skim milk

      3 c  Cooked, chopped turkey

           -breast
      1 c  Frozen peas, thawed

    1/4 c  Snipped fresh parsley

    1/2 ts Dried sage

--------------------------------PASTRY CRUST--------------------------------
      3    Sheets phyllo dough

  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 mxiture.  Then stir in the milk. Cook and stir over medium
  heat until the mixture comes to a boil. Reuce the heat. Cook and stir for 1
  minute more. Then stir in the turkey, peas, parsely and sage. 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.
  I added potatoes, mixed veggies, tobasco sauce and some liquid smoke to
  enhance the flavor.  Very good and light.  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.