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 Go to recipes By Stonyfield American Main Dishes Thanksgiving FallThis 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 Prep: 10 minutes Cook: 1 hour Yields: 8 Servings Print RecipeIngredients1 small onion (diced)2 clv garlic1 c carrots (diced)1 c sweet potato (diced)1 c celery (diced)1 c peas1 cn cream of mushroom soup1 c Stonyfield Organic Low Fat Smooth & Creamy Plain3 c cooked turkey meat (cut into small pieces)2 ready-made pie crusts Salt and pepper to tastedirectionsStep 1Preheat oven to 350°.Step 2Line a pie plate with one crust and bake for about 4-5 minutes.Step 3Using 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 4In a large bowl, toss turkey, yogurt, mushroom soup and peas together. Add cooked vegetable and mix gently.Step 5Pour into half-baked piecrust and cover with remaining piecrust.Step 6Press edges of crust together and make small slits in top crust.Step 7Bake for 50 minutes and let stand for 10 minutes before serving.