Turkey Biscuit Potpie
Contributed by: Susan E
A healthier potpie - lower in calories but still delicious! Perfect for a lowfat diet.
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 1/2 c. cubed peeled potatoes
- 1 1/2 c. sliced carrots
- 1 cup frozen cut green beans, thawed
- 1 c. reduced-sodium chicken broth
- 4 1/2 t. flour
- 1 can (10 3/4 oz) reduced-fat condensed cream of mushroom soup, undiluted
- 2 c. cubed cooked turkey
- 2 T. minced fresh parsley
- 1/2 t. dried basil
- 1/2 t. dried thyme
- 1/4 t. pepper
- 1 c. flour
- 2 t. baking powder
- 1/2 t. dried oregano
- 2 T. cold butter or stick margarine
- 7 T. 1% milk
In large saucepan coated with nonstick cooking spray, cook onion and garlic over medium heat until tender. Add the potatoes, carrots, beans, and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Removed from the heat. Combine the flour and mushroom soup; stir into vegetable mixture. Add the turkey & seasonings. Transfer to a 2-qt baking dish coated with nonstick spray.
In a bowl, combine the flour, baking powder, and oregano. Cut in butter til evenly distributed. Stir in milk, Drop batter in six mounds onto hot turkey mixture. Bake, uncovered, at 400 degrees for 20-25 minutes or until a toothpick inserted in center of biscuits comes out clean and biscuits are golden brown.
Even my picky 7-year-old liked this!
Serving Size: Makes 6 Servings
Nutritional Information: Per Serving: 301 calories, 8 g fat (4 g saturated), 47 mg cholesterol, 616 mg sodium, 37 g carbohydrate, 3 g fiber, 19 g protein