Leftover Christmas turkey taking up too much space in your fridge? Try this delicious Turkey Pot Pie recipe. The ready made crust saves you time and the Chobani Greek Yogurt saves you calories. A spoonful or two of gravy, for good measure, never hurt either. But gravy or not, this creamy, warm and crusty pie is a family favorite that everyone will enjoy.
* 1 small onion, chopped
* 1 medium carrot, chopped
* 1/2 cup peeled potato, diced
* 1/4 cup celery, chopped
* 1/4 cup butter, cubed
* 1/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon dried parsley flakes
* 1/4 teaspoon dried rosemary, crushed
* 1/4 teaspoon rubbed sage
* 1/4 teaspoon pepper
* 1 cup chicken broth
* 2 cups cooked turkey, cubed
* 1/2 cup frozen peas
* 1 cup 0% Plain Chobani
* 1 sheet refrigerated pie pastry
1. In large saucepan, sauté onion, carrot, potato and celery in butter until tender. Add flour and seasonings until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey, peas and Chobani; divide mixture among four ungreased 5-inch pie plates.
2. 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; cut slits to vent.
3. Cover and freeze two potpies for up to 3 months. Bake the remaining potpies at 375°F for 18 to 22 minutes or until golden brown. Let stand for 10 minutes before serving.
4. To use frozen potpies: Remove from the freezer 30 minutes before baking. Cover edges of crusts loosely with foil; place on a baking sheet. Bake at 375°F for 30 minutes. Remove foil; bake 15-20 minutes longer or until golden brown and filling is bubbly.
Yield: 4 servings
Click here for last week’s recipe and Happy New Year everyone!!
Chesapeake Family’s At Home Style blogger Jeanne M. Slaughter and her Mom, Mary, who she’s very thankful for.