Chobani Yogurt Turkey Potpie
Each year after the holidays pass, you're sure to find yourself looking for leftover turkey recipes. Why not put that pile of poultry to good use with a Chobani Yogurt Turkey Potpie? Onions, potatoes, carrots, and celery populate this tasty turkey pie, topped off with a golden crown of crust.
Serves4 people
Ingredients
- 1 small onion
- 1 medium carrot, chopped
- 1/2 cup potato, peeled, diced
- 1/4 cup celery, chopped
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon rosemary, dried, crushed
- 1/4 teaspoon sage, rubbed
- 1/4 teaspoon pepper
- 1 cup Plain 0% Chobani Greek Yogurt
- 1 cup chicken broth
- 2 cups turkey, cubed, cooked
- 1/2 cup frozen peas
- 1 sheet refrigerated pie pastry
Instructions
- Preheat oven to 375 degrees F.
- In a saucepan, sauté onions, carrots, potatoes, and celery in butter until tender. Blend in flour and seasonings; add broth. Bring to a boil and simmer for two minutes to thicken.
- Stir in turkey, peas, and Chobani Greek Yogurt; divide mixture among four ungreased 5-inch pie plates.
- Divide pastry into quarters. On a lightly floured surface, roll each quarter into a 6-inch circle; place over filling. Trim, seal, and flute edges of pastry. Score top of pastry with knife. To freeze, skip to step 6.
- Bake the potpies at 375 degrees F for 18-22 minutes or until golden brown. Let stand for a few minutes before serving.
- If desired, potpies can be frozen (well-wrapped) for up to 3 months. To cook frozen potpies, remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil. Bake on a baking sheet at 375 degrees F for 30 minutes. Remove foil; bake 15-20 minutes longer or until golden brown and filling is bubbly.
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