Recipes for Healthier Holidays

By Barbara Huber

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Turkey Pot Pie
Stonyfield Farm

Turkey Pot Pie

Makes 8 servings

1 small onion, diced
2 cloves of garlic
1 cup carrots, diced
1 cup sweet potato, diced
1 cup celery diced
1 can peas, drained
1 can cream of mushroom soup
1 cup Stonyfield Farm low-fat plain yogurt
3 cups turkey meat, cooked and cut into small pieces
2 ready-made piecrusts
Salt and pepper to taste

Preheat oven to 350 degrees F. Line a pie plate with one crust and bake for about 4-5 minutes. Using a saute pan, cook garlic, onion, carrots, sweet potato, and celery over a medium-high heat until onions become translucent. Set mixture aside to cool. In a large bowl, toss turkey, yogurt, mushroom soup, and peas together. To this mixture add the cooked vegetables and mix gently. Pour into half-baked piecrust and cover with remaining piecrust. Press edges of crust together and make small slits in top crust. Bake for 50 minutes and let stand for 10 minutes before serving.

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