1Yukon gold potatopeeled and cut into ½-inch pieces
1medium carrot½-inch pieces
2teaspoonfresh thyme leaveschopped
2cupscooked and shredded turkey or chicken
½cupplain greek yogurt2
2tablespoonminced fresh parsley
salt and pepper
1sheet of puff pastry3
Preheat the oven to 375° F.
MAKE THE TURKEY FILLING:
In a large pot, melt the butter or ghee. Add the garlic, potatoes, carrots, onion, celery, and thyme to the pot and sauté until the vegetables have softened, about 4 minutes.
Add the flour to the vegetables and stir to coat the vegetables evenly in flour. Slowly stir in chicken broth until the flour has fully dissolved.
Remove the mixture from the heat. Stir in the turkey, peas, yogurt, and parsley. Season the filling to taste with salt and pepper.
ASSEMBLE AND BAKE:
Pour the filling into a 9-inch pie dish (a deeper one is best, one that accommodates about 1.5 qt).
Top with the puff pastry and press the pastry into the edge of the pie dish. Cut away any access and finish the outside edge of the puff pastry by pressing it firmly with a fork. Cut 4-6 vents in the center of the crust.
Add about 1 tablespoon of water to the beaten egg and brush the top of the crust so that it is generously coated. Sprinkle with a small amount of salt.
Bake in the preheated oven for 25-30 minutes or until the pastry is crisp and golden.
If you don't like peas, substitute fresh or frozen corn kernals. Add them at the same time as the peas would be added.
Sour cream, coconut milk, or coconut yogurt all make good substitutions for the greek yogurt.
If you would rather use a pie crust, you can, follow the instructions as provided, just keep an eye on the timing, depending on how thick your crust is, it could take more or less time.