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.
Ingredients
- 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
Details
- Servings: 50
Directions
- Preheat an oven to 350°F.
- Heat a large pot or steam kettle to medium heat. Add stock, vegetables, parsley and kosher salt.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- 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.
