Chobani Yogurt Turkey Potpie
By: Chobani Yogurt
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 cup 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.