Tasty (Turkey) Tuesday - Leftovers

I was looking for a recipe that would use up the leftover goodies from Thanksgiving dinner and came across this Light Chicken Potpie on the Food Network. I think it is the perfect guide to help use up the remaining turkey and veg, and with the yogurt in the filling (in place of cream), it won't sabotage your après Thanksgiving eating plan - Nutritious and Delicious - could anything be better ;-)


Leftover Turkey Potpie (modified Light Chicken Potpie from: FoodNetwork.com)


Ingredients
Crust:
1 cup all-purpose flour, plus more for dusting
1/4 tsp baking powder
1/4 tsp salt
4 tbsps cold unsalted butter, cut into small pieces
1 large egg
2 tbsp 1% milk

Filling:
2 small potatoes
4 1/2 cups low-sodium chicken broth
5 medium carrots, cut into large chunks
1 to 2 tsp chopped fresh thyme
2 tablespoons extra-virgin olive oil
1 large onion, finely diced
3 tbsps all-purpose flour
1/3 c 1% milk
3 stalks celery, sliced
3 c. shredded turkey, skin removed
1/2 c. fat-free plain Greek yogurt
1 c frozen peas
1/2 c minced fresh parsley
salt and pepper to taste

Method:

• Prepare the crust: Pulse the flour, baking powder and salt in a food processor until combined. Add the butter, one piece at a time, pulsing until the mixture looks like coarse meal. Separate the egg; refrigerate the egg white. Beat the egg yolk and milk in a bowl, then add to the food processor, pulsing until the dough comes together. Turn out onto a lightly floured surface and gather into a ball. Flatten into a disk, wrap in plastic wrap and chill at least 1 hour.
• Meanwhile, make the filling: Preheat the oven to 425 degrees F. Bring the chicken broth, carrots and thyme to a simmer in a small saucepan over medium heat and cook 2 minutes; cover and keep warm. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 8 minutes. Sprinkle in the flour and stir until lightly toasted, about 3 minutes. Add the milk, celery, potato pieces and the warm broth mixture and simmer until thickened, about 15 minutes. Remove from the heat and stir in the turkey, yogurt, peas and parsley. Season with salt and pepper.
• Transfer the filling to a 2-quart casserole dish. Roll out the dough on a lightly floured surface until slightly larger than the dish. Beat the reserved egg white in a bowl; brush over the dough and season with salt and pepper. Press the dough against the sides of the dish. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes.

Photo: Food Network