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.

Turkey Pot Pie

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By Stonyfield

• American
• Main Dishes
• Thanksgiving
• Fall

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 hour 20 minutes

Level: Medium

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Prep: 10 minutes

Cook: 1 hour

Yields: 8 Servings

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Ingredients

• 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 Smooth & Creamy Plain
• 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.