Ready In: 1 hr 20 mins
Prep: 10 mins
Cook: 1 hr
Yields: 8 Servings
Preheat oven to 350°.
Line a pie plate with one crust and bake for about 4-5 minutes.
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.
In a large bowl, toss turkey, yogurt, mushroom soup and peas together. Add cooked vegetable and mix gently.
Pour into half-baked piecrust and cover with remaining piecrust.
Press edges of crust together and make small slits in top crust.
Bake for 50 minutes and let stand for 10 minutes before serving.