Turkey Pot Pie

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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.

450
Calories
25g
Fat
21g
Protein
8
Servings

Ingredients

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
Nutrition Information: 
Calories: 
450
Calories from Fat: 
230
Total Fat: 
25g
Cholesterol: 
50mg
Total Carbohydrate: 
34g
Dietary Fiber: 
4g
Protein: 
21g
Calcium: 
10%

Preparation:

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.

Ingredients

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
Nutrition Information: 
Calories: 
450
Calories from Fat: 
230
Total Fat: 
25g
Cholesterol: 
50mg
Total Carbohydrate: 
34g
Dietary Fiber: 
4g
Protein: 
21g
Calcium: 
10%

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