I borrowed this from stripersonline, a forum here on Long Island NY where the birds are always closing beaches...
DEEP DISH PIPING PLOVER POT PIE
2 ¼ cups plover broth, defatted
3 cups cooked and chopped plover breast (probably have to kill a whole nest just to get this much scrawny meat...)
½ cup chopped celery
¼ cup chopped onions
2 medium carrots, coarsely chopped
3 tablespoon cornstarch
1 ¾ cups evaporated skim milk
1 cup frozen peas, thawed
¼ cup snipped fresh parsley
½ teaspoon dried sage
3 sheets fat-free phyllo dough
Preheat oven to 350 degrees F. In a saucepan, combine 2 cups of the broth, the celery, onions, and carrots. Bring to a boil, then reduce the heat. Cover and simmer roughly 5 minutes or until vegetables are tender.
In a large measuring cup, stir together the remaining ¼ of broth and the cornstarch until smooth. Slowly stir the cornstarch mixture into the broth-vegetable mixture. Then stir in the milk.
Cook and stir over medium heat until the mixture comes to a boil. Reduce the heat. Cook and stir for 1 minute more. Then stir in the plover meat, peas, parsley, and sage. Transfer the mixture to a shallow 2 quart casserole.
Lay one sheet of the phyllo dough on top of the plover mixture you just created. Spray the dough with no-stick spray. Repeat layering and spraying the phyllo two more times. Fold or crumple the edges of the dough and tuck them inside the casserole dish.
Bake 35-40 minutes or until crust is golden brown.
Enjoy with a