Turkey Potpie Pockets
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Turkey Potpie Pockets calories by ingredient
Introduction
These are great for lunches! Cute and easy to reheat and eat :) These are great for lunches! Cute and easy to reheat and eat :)Number of Servings: 16
Ingredients
-
1 Can Campbells Cream of Chicken Soup (98% fat free)
1/2 Cup Baby carrots
2 Packages of Grands Reduced fat (8 each)
1 Cup Ocean Spray fresh cranberries
1 Small can of beets
1 (12 oz) Can of sweet corn
1/4 tsp Celery salt
3 tsp Dried minced onion
1 lb Turkey chops (99% fat free)
Tips
Be careful not to make the bottoms of the biscuits too thin or they will leak when baking.
Directions
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