Individual Turkey Pot Pies
Adapted from
General Mills, Inc.
8 servings
| 3 tbsps margarine | 8 ozs turkey light meat, skinless, cooked and cubed | ||
| 1/3 cup unbleached flour | 1/2 cup onions, chopped | ||
| 1/4 tsp black pepper | 4 ozs mushrooms in jar, drained | ||
| 10 1/2 ozs low sodium chicken broth | 8 ozs frozen peas and carrots combination, thawed | ||
| 3/4 cup fat-free milk | 16 1/3 ozs Grands Reduced Fat Golden Wheat Biscuits |
Preheat oven to 350. Prepare eight 10 ounce Ramekins with cooking spray; set aside. In a large skillet, melt margarine. Add flour and black pepper. Cook for one minute or until smooth and bubbly, stirring constantly. Add chicken broth and milk. Cook until mixture boils and thickens.Stir in turkey, onions, mushrooms, and peas and carrots combination. Cook until hot and vegetables are tender. Spoon mixture evenly into Ramekins. Separate biscuit dough into eight pieces. Press each into a 4 1/2" round. Place biscuits onto tops of filled Ramekins. Cut slits into biscuits. Brush biscuits with additional milk. Bake for 20 minutes, or until biscuits are browned.
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| Calories | 295 | %CFF | 29 % | |
| Total Fat | 10 g | Saturated Fat | 2 mg | |
| Protein | 15 g | Cholesterol | 21 g | |
| Carbohydrates | 37 g | Sodium | 780 mg | |
| Sugars | 8 g | Fiber | 2 g | |
|
6.3 WW Points | ||||
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Not Rated |
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