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.
- 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%
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.