Vegetable & Turkey Pot Pie

Name: Vegetable & Turkey Pot Pie
Yield: 8 servings
Ingredients: 1 c celery, sliced; 1/2 c onions, chopped; 10 3/4 ozs low-fat cream of mushroom soup; 1/2 c fat-free milk; 1/8 tsp black pepper; 15 ozs frozen mixed vegetables, thawed; 8 ozs turkey light meat, skinless, cooked and cubed; 10.2 ozs Grands Reduced Fat Buttermilk biscuits

Adapted from The Pillsbury Company

1 c celery, sliced
1/2 c onions, chopped
10 3/4 ozs low-fat cream of mushroom soup
1/2 c fat-free milk
1/8 tsp black pepper
15 ozs frozen mixed vegetables, thawed
8 ozs turkey light meat, skinless, cooked and cubed
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.

Posted: 3/17/2000

Casseroles

Rated by 1 users (5.00)

WW Points^* : 4.18

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 218 Calories from Fat 62 (29%)
% Daily Value *
Total Fat 5g	8%
Saturated Fat 1g	5%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.2g
Trans Fat 0g
Cholesterol 23g	8%
Sodium 680mg	28%
Potassium 0.4mg	0%
Total Carbohydrate29g	10%
Dietary Fiber 3g	12%
Sugars 5g
Protein 15g	12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.