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.
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
Ingredients
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.
