I’ve always wanted to make a pot pie at home that way I could make it healthier. I finally tried it this past week and came up with a healthy version called Turkey Pot Pie. My recipe turned out so good that I can’t wait to make it again. I had some leftover turkey that was already cooked so I just chopped it up into bite size pieces and mixed with the veggies. This creamy goodness was neither high in calories nor fat. I was so surprised on how close it tasted to a chicken pot pie but this one was way healthier than the other versions that can have up to 50 grams of fat in it. Enjoy this recipe on a cold day to warm you up on the inside.
Prep time: 6 minute
Total Time: 30 minutes
Servings: 4 servings
1 can condensed low fat cream of chicken soup
¼ cup of water
¾ teaspoon of dried Thyme
2 cups of mixed frozen vegetables; such as peas and carrots or broccoli and cauliflower
2 cups of cooked shredded turkey meat
¼ cup of white onion
½ cup plus 2 tablespoons Bisquick Heart Smart baking mix
1/3 skim milk
2 tablespoons of egg whites
1. Preheat the oven to 450 degrees
2. Combine the soup, water and thyme in a medium saucepan to heat. Bring to a boil
3. Once the soup has come to a boil add in the frozen vegetables, turkey and the onions. Cover and reduce the heat to low for about 5 minutes.
4. Pour the turkey mixture into a Pie pan or a 8X8 glass baking dish. Salt and pepper to taste.
5. In a medium bowl mix together the baking mix, egg whites and milk. Once mixed together put over the top of the turkey mix using a spatula to make sure it covers the top of the mixture.
6. Place on a baking sheet and bake until the crust is golden brown, 20 to 25 minutes and serve after pulling it out of the oven. I would use a bowl. Enjoy
1 Serving: Calories 308 ; Total Fat 8.6g (Saturated Fat 2.3g, Trans Fat 0g); Cholesterol 66mg; Sodium 476mg; Total Carbohydrate25.8g (Dietary Fiber 2.5g, Sugars 7g); Protein 30.7g
*Percent Daily Values are based on a 2,000 calorie diet
Weight Watchers Points Plus: 8
Weight Watchers Points: 6