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Turkey Pot Pie

This savory dish is a great way to make use of holiday leftovers and using yogurt in the gravy also helps lighten the calories from this hearty dish.

Ready in: Level: Medium
Prep: Cook: Yields: 8 Servings


  • 1 small onion (diced)

  • 2 clv garlic

  • 1 c carrots (diced)

  • 1 c sweet potato (diced)

  • 1 c celery (diced)

  • 1 c peas

  • 1 cn cream of mushroom soup

  • 1 c Stonyfield Organic Low Fat Plain Yogurt

  • 3 c cooked turkey meat (cut into small pieces)

  • 2 ready-made pie crusts

  • Salt and pepper to taste

Calories: 450, Calories from Fat: 230, Total Fat: 25g, Cholesterol: 50mg, Total Carbohydrate: 34g, Dietary Fiber: 4g, Protein: 21g, Calcium: 10%


Step 1

Preheat oven to 350°.

Step 2

Line a pie plate with one crust and bake for about 4-5 minutes.

Step 3

Using a sauté pan, cook garlic, onion, carrots, sweet potato and celery over a medium-high heat until onions become translucent. Set mixture aside to cool.

Step 4

In a large bowl, toss turkey, yogurt, mushroom soup and peas together. Add cooked vegetable and mix gently.

Step 5

Pour into half-baked piecrust and cover with remaining piecrust.

Step 6

Press edges of crust together and make small slits in top crust.

Step 7

Bake for 50 minutes and let stand for 10 minutes before serving.