Turkey Potpie Pockets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 Can Campbells Cream of Chicken Soup (98% fat free)1/2 Cup Baby carrots2 Packages of Grands Reduced fat (8 each)1 Cup Ocean Spray fresh cranberries 1 Small can of beets1 (12 oz) Can of sweet corn1/4 tsp Celery salt3 tsp Dried minced onion1 lb Turkey chops (99% fat free)
Bake the chops on a cookie sheet for approx 10 minutes on 350.
While chops are baking:
Place carrots in a bowl with a little water and microwave for 3 min (to soften)
Mix soup, cranberries, beets, corn, celery salt and onion together in a large mixing bowl.
Spread grands out onto 2 cookie sheets (flatten each biscuit leaving a thicker outer edge of dough and a flatter middle).
When chops are mostly done (they will look white) remove them from the oven and chop them, add to mixture.
Spoon approximately 1/4 cup of mixture into each flattened biscuit
Fold biscuits edges up over the mixture and pinch together.
Bake on 350 for approximately 17 minutes or until edges are golden brown.
Serving Size: Makes 16 pockets
While chops are baking:
Place carrots in a bowl with a little water and microwave for 3 min (to soften)
Mix soup, cranberries, beets, corn, celery salt and onion together in a large mixing bowl.
Spread grands out onto 2 cookie sheets (flatten each biscuit leaving a thicker outer edge of dough and a flatter middle).
When chops are mostly done (they will look white) remove them from the oven and chop them, add to mixture.
Spoon approximately 1/4 cup of mixture into each flattened biscuit
Fold biscuits edges up over the mixture and pinch together.
Bake on 350 for approximately 17 minutes or until edges are golden brown.
Serving Size: Makes 16 pockets
Nutritional Info Amount Per Serving
- Calories: 221.3
- Total Fat: 5.7 g
- Cholesterol: 16.3 mg
- Sodium: 844.8 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 2.0 g
- Protein: 9.9 g
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