Chobani Yogurt Turkey Potpie

Chobani Yogurt Turkey Potpie

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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


  • 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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Stir in turkey, peas, and Chobani Greek Yogurt; divide mixture among four ungreased 5-inch pie plates.
  4. 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.
  5. Bake the potpies at 375 degrees F for 18-22 minutes or until golden brown. Let stand for a few minutes before serving.
  6. 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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