1 cup plain Latta Kefir
1 small onion, finely chopped
1 small red potato, finely chopped
1 carrot, finely chopped
½ small celery stalk, finely chopped
1 tsp finely chopped fresh rosemary
4 Tbsp unsalted butter
⅓ c all-purpose flour plus extra for rolling
½ tsp salt
¼ tsp ground black pepper
1 c chicken broth
2 c cubed, cooked turkey
½ c frozen peas
1 sheet pre-made or homemade pie pastry
1 egg lightly beaten with 1 tsp water

Preheat oven to 350°C (or Gas Mark 5).

In a medium saucepan, sauté onions, carrots, potatoes, celery and rosemary in butter until tender. Stir in flour and seasonings. Slowly whisk in broth and simmer until thick, about 30 seconds. Stir in turkey, peas and Latta Kefir. Pour mixture into 9½-inch pie plate.
Place piecrust over filling. Trim, seal and flute edges of pastry and score top to vent. Brush crust with egg wash. Bake potpie until golden brown, about 45 minutes, rotating pan midway through cooking. Let stand 10 minutes before slicing and serving.

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