Turkey Pot Pie

By Stonyfield

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: 1 hr 20 mins

Level: Medium

Prep: 10 mins

Cook: 1 hr

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
  • directions

    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.

    make it with yogurt instead!