Vegetable Pot PieA 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.
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.