Step 1

Preheat oven to 375°C (Gas Mark 5).

Step 2

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.

Step 3

Stir in turkey, peas and Chobani. Pour mixture into 9½-inch pie plate.

Step 4

Place piecrust over filling. Trim, seal and flute edges of pastry and score top to vent. Brush crust with egg wash.

Step 5

Bake potpie until golden brown, about 45 minutes, rotating pan midway through cooking. Let stand 10 minutes before slicing and serving.