Turkey Pot Pie

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 300.2
  • Total Fat: 8.0 g
  • Cholesterol: 44.2 mg
  • Sodium: 1,653.5 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 23.1 g

View full nutritional breakdown of Turkey Pot Pie calories by ingredient
Report Inappropriate Recipe

Submitted by: WILDFLOWERS51


Nice dinner for leftover turkey or chicken. Nice dinner for leftover turkey or chicken.
Number of Servings: 6


    1 pound of cooked turkey breast cubed (approx 2 cups)
    2 cans Fit & Active Cream of Chicken Soup (10.5 oz ea)
    1 Can of Water
    16 oz Mixed Vegetables
    1 T minced garlic
    1 T dried parsley
    2 t rosemary
    1 t tarragon
    Pepper to taste

    Biscuit topping:
    1 cup whole wheat flour
    2 tea baking powder
    1/2 tea lite salt
    2Tbl smart balance butter
    1/2 cup 1% milk


Substitute store bought biscuits for biscuit topping.


Cube turkey or chicken
In a large bowl, empty 2 cans of the soup and blend in 1 can of water. Add seasonings and stir until blended. Add meat and vegetables and stir to mix. Pour into a 8 x 13 pan and preheat oven to 375.
TOPPING: In small bowl blend flour, baking powder, and salt. With fork cut in butter so mixture resembles course crumbs. Form a well and pour in milk and blend. Add more flour if too sticky. Spread additional flour on cutting board. Take approximately 1/4 of biscuit mixture and flatten by hand to 1/4 inch thickness, place on top of turkey mixture. Repeat until dish is covered in biscuit topping. Bake at 375 for 45 minutes or until biscuit topping is golden.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user WILDFLOWERS51.


Rate This Recipe