Ingredients:

  • 3 cups (450g) cooked Thanksgiving turkey, cubed
  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) low-sodium turkey broth
  • 1/2 cup (120ml) plain Greek yogurt
  • 1 tsp (2g) dried thyme
  • 1/2 tsp (1g) salt
  • 1/4 tsp (1g) black pepper
  • 1 cup (150g) frozen peas and carrots mix
  • 1 (400g) refrigerated pie crust
  • 1 egg, beaten
  • 1/2 tsp (1g) sea salt

Instructions:

  1. Heat the butter in a skillet over medium heat. Add diced onion, carrots, and celery; cook for 5-7 minutes until soft. Stir in minced garlic and cook for 60 seconds.
  2. Sprinkle flour over the vegetables and stir constantly for 2 minutes. Slowly whisk in turkey broth, simmering for 3-5 minutes until thickened.
  3. Remove skillet from heat. Stir in Greek yogurt, thyme, salt, pepper, and frozen peas and carrots mix.
  4. Fold in the cubed cooked turkey. Pour mixture into a pie dish if not using an oven-safe skillet.
  5. Cover with the pie crust, trimming the edges. Brush the top with beaten egg and sprinkle with sea salt.
  6. Bake at 400°F (200°C) for 20-25 minutes until the crust is mahogany-colored and the filling is bubbling.