Turkey Pot Pie

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Executive Chef
Jun 3, 2004
Turkey Pot Pie


2 ready-made pie crusts
2 cloves of garlic, diced
1 small onion, diced
1 cup carrots, diced
1 cup celery, diced
1 cup sweet potato, peeled and diced
Vegetable oil
1 (10 ¾-ounce) can cream of mushroom soup
1 cup lowfat plain yogurt
3 cups turkey meat, cooked and cut into small pieces
1 small can peas, drained
1 teaspoon turkey or poultry seasoning
Salt and pepper to taste


Preheat oven to 350 F. Line a pie plate with one crust and bake for about 4 to 5 minutes; set aside.

Using a sauté pan, cook garlic, onion, carrots, celery and sweet potato in a little oil over a medium-high heat until onions become translucent. Set mixture aside to cool.

In a large bowl, whisk together cream of mushroom soup and yogurt. To this bowl, add cooked vegetables, chopped turkey meat, peas and seasonings. Stir thoroughly.

Pour into half-baked pie crust and cover with remaining pie crust. Press edges of crust together and make small slits in top crust. Bake until golden brown, about 50 minutes, and let stand for 10 minutes before serving. Makes 8 servings
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