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Vegetable Pot Pie

A savory broth is thickened with Upstate Farms® Greek Nonfat Plain Yogurt and filled with carrots, celery and peas, then topped with a flaky whole wheat crust.

Serves: 50


12 1/2 lbs. Upstate Farms® Greek Nonfat Plain Yogurt

1 gal. unsalted chicken stock

2 cups onions, frozen, diced  

2 cups carrots, frozen, diced  

1 cup celery, frozen, diced  

1 cup peas, frozen

1/4 cup parsley flakes, dried

1 tbsp. kosher salt

3 1/2 lbs. pie crust sheets  


1. Preheat an oven to 350°F.

2. Heat a large pot or steam kettle to medium heat. Add stock, vegetables, parsley and kosher salt.

3. Bring to a boil, reduce heat and simmer for 10 minutes.

4. Stir in yogurt and transfer to a hotel pan. Cover the mixture with pie crust sheets and bake for 25 minutes or until crust is golden brown. Serve.