This is such a delicious and decadent tasting comfort food recipe. You can easily use chicken instead. Besides the turkey, it’s loaded with veggies, potatoes, and butternut squash. Each skinny serving has 266 calories and 6 grams of fat. Your family will love, love, love this fabulous pot pie. It freezes great too!
Ingredients
- 3½ cups Swanson’s reduced-sodium chicken broth, divided
- 2 cups butternut squash or sweet potatoes, peeled and cubed (½ inch cubes)
- 1½ cups potatoes, peeled and cubed (½ inch cubes)
- 1½ cups onions, chopped
- 1½ cup carrots, peeled and chopped
- 1½ cups celery, sliced
- 1 tablespoon fresh garlic, minced
- 3 cups turkey breast or chicken, cooked and diced, see shopping tips
- ¾ cup frozen peas (not defrosted)
- ½ cup reduced-fat milk (2%)
- ⅓ cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ¼ teaspoon fresh ground black pepper
- 1 package Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit) see shopping tips
Instructions
- Preheat oven to 350 degrees. Coat a 13 x 9-inch baking dish with cooking spray and set aside.
- In a large pan, add 2¾ cups chicken broth, butternut squash, potatoes, onions, carrots, celery, and garlic. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer for 8 minutes, until soft. Add diced turkey and frozen peas, breaking them up. Bring back to a boil, turn heat to simmer, cover, and cook for 5 minutes. Place a colander into a large bowl. Pour turkey, vegetables, and broth into the colander. Add the strained broth back to the pan. Set aside the bowl of turkey and vegetables.
- In a separate small bowl, add flour. Gradually add milk to flour, stirring with a whisk, until well blended.
- Increase heat to the pan of broth to medium and stir in remaining broth. Using a whisk or fork, stir in milk and flour mixture. Cook for 5 minutes or until thickened. Stir often.
- Add back the turkey and vegetables. Mix in thyme, sage, and black pepper. Mix well. Pour turkey stew into the 13 x 9-inch baking dish. Cover with foil and bake for 15 minutes. Remove from oven and remove foil.
- Open the package of biscuits, separate them, and place them on top of turkey stew. Line them evenly over the top.
- Place the pot pie back in the oven and bake, uncovered, for 14-16 more minutes until the biscuits are golden brown.
- To serve: spoon about 1 cup into each bowl and top with 1 biscuit. You’ll have 2 extra biscuits!
Notes
Serves 8 (each serving ⅛ of recipe, 1 biscuit, and about 1 cup turkey stew)
Shopping Tips
Pillsbury Biscuits are sold in most large supermarkets in the refrigerated section where they display all the “ready to bake” items. Look for ones that have 100-110 calories a biscuit. If you don’t have leftover turkey and you’re lucky enough to have a Trader Joe’s, I love using their packages of fresh cooked and sliced turkey breast. So easy and yummy to add to any recipe that calls for cooked turkey. Or use chicken for this recipe if you don’t have access to turkey.
WW FreeStyle SmartPoints 7-Blue
WW SmartPoints 7-Green
WW POINTS PLUS 7
Shopping Tips
Pillsbury Biscuits are sold in most large supermarkets in the refrigerated section where they display all the “ready to bake” items. Look for ones that have 100-110 calories a biscuit. If you don’t have leftover turkey and you’re lucky enough to have a Trader Joe’s, I love using their packages of fresh cooked and sliced turkey breast. So easy and yummy to add to any recipe that calls for cooked turkey. Or use chicken for this recipe if you don’t have access to turkey.
WW FreeStyle SmartPoints 7-Blue
WW SmartPoints 7-Green
WW POINTS PLUS 7
| SKINNY FACTS: for 1 serving (1 biscuit and 1 cup turkey stew) 266 calories, 6g fat, 2g sat fat, 24mg chol, 16g protein, 39g carbs, 5g fiber, 988mg sod, 7g sugar |
| FACTS: for FreeStyle SmartPoints 196 calories, 2g sat. fat, 5g sugar, 6g protein |
Skinny Facts
Serving: 1cupCalories: 266kcalCarbohydrates: 39gProtein: 16gFat: 6gSaturated Fat: 2gCholesterol: 24mgSodium: 988mgFiber: 5gSugar: 7gBlue Smart Points: 7Green Smart Points: 7Plus Points: 7
This recipe sounds good, but it would be helpful to know whether it was calculated for Green with the butternut, or was it with the sweet potatoes? If it was with butternut, then the points would need adjusting if one were to use sweet potatoes. It would also be helpful to know what percent milk was used in your calculations. For those who are following strict points on WW, this info could make a big difference.
Jamie, this recipe was calculated using 2% milk and butternut squash.
All the best,
Nancy