Vegetable & Turkey Pot Pie
Adapted from
The Pillsbury Company
8 servings
| 1 c celery, sliced | 1/8 tsp black pepper | ||
| 1/2 c onions, chopped | 15 ozs frozen mixed vegetables, thawed | ||
| 10 3/4 ozs low-fat cream of mushroom soup | 8 ozs turkey light meat, skinless, cooked and cubed | ||
| 1/2 c fat-free milk | 10.2 ozs Grands Reduced Fat Buttermilk biscuits |
Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large saucepan, cook celery and onions until tender. Stir in soup, milk, black pepper, vegetables, and turkey. Mix well. Bring to a boil. Spoon hot mixture into prepared dish. Separate biscuit dough into five biscuits. Cut each biscuit into quarters. Arrange biscuit pieces over top turkey mixture in dish. Bake for 20 minutes, or until biscuits are golden brown and filling is bubbly.
| Calories | 217 | %CFF | 28 % | |
| Total Fat | 5 g | Saturated Fat | 1 mg | |
| Protein | 15 g | Cholesterol | 23 g | |
| Carbohydrates | 29 g | Sodium | 679 mg | |
| Sugars | 5 g | Fiber | 3 g | |
|
4.2 WW Points | ||||
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Rated by 1 users (5.0)
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