Preheat your oven to 400°F.
In a food processor, pulse the cauliflower until it reaches a rice-like consistency. Transfer to a microwave-safe bowl, cover, and microwave for 4-5 minutes until tender. Allow it to cool slightly and then mix in the egg, salt, pepper, thyme, and rosemary to form a cohesive crust mixture.
Press the cauliflower mixture evenly into a small, lightly greased pie dish or oven-safe skillet, forming a crust at the base and partially up the sides.
In a skillet over medium heat, cook the ground turkey, breaking it up as it browns. Once nearly cooked, add diced carrot and green peas, and stir until the vegetables begin to soften. Pour in the chicken broth and let simmer until the mixture thickens slightly.
Remove the skillet from heat and stir in the nonfat Greek yogurt, ensuring a creamy consistency. Adjust seasoning as needed.
Pour the turkey and vegetable filling over the pre-baked cauliflower crust, smoothing it out evenly.
Place the pot pie in the oven and bake for 15-20 minutes until the filling is bubbly and the crust edges are golden.
Let cool for a few minutes before serving. Enjoy this unique twist on a traditional pot pie that balances creamy texture with a crisp, light crust.