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–+ servings

Guilt-free Turkey Pot Pie

Guilt-free Turkey Pot Pie

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!

Nutrition

Serving: 1cupCalories: 266kcalCarbohydrates: 39gProtein: 16gFat: 6gSaturated Fat: 2gCholesterol: 24mgSodium: 988mgFiber: 5gSugar: 7gBlue Smart Points: 7Green Smart Points: 7Plus Points: 7