Turkey Pot Pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 409.2
  • Total Fat: 8.8 g
  • Cholesterol: 72.5 mg
  • Sodium: 529.8 mg
  • Total Carbs: 49.1 g
  • Dietary Fiber: 10.1 g
  • Protein: 37.9 g

View full nutritional breakdown of Turkey Pot Pie calories by ingredient
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Healthy Comfort Food Healthy Comfort Food
Number of Servings: 4


    1 lb Butterball White Turkey Breast strips
    1/2 large onion, chopped fine
    3 stalks celery, chopped fine
    3oz Shitake mushrooms, sliced thin
    1/2 teaspoon sage
    1/4 teaspoon thyme
    1/4 teaspoon Rosemary
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1 clove garlic, put thru press
    1 can 98% fat free cream of mushroom soup
    16oz frozen mixed vegetables
    1 cup whole wheat pastry flour
    1/2 Tablespoon Baking powder
    1/4 teaspoon salt
    1 1/2 Tablespoon canola oil
    1/2 cup Fage 0 Total Greek style yogurt


Chop turkey in to very small bits. Chop onion, celery, mushrooms and press garlic thru press. Heat skillet til hot, spray with non stick spray. Add turkey and cook until it is not visibly pink anymore. Add all chopped veggies and spices. Continue to stir and cook until onions and celery are translucent. Add frozen vegetables and cook until they are warm. Add cream of mushroom soup. Put in oven proof dish and bake at 350 while making biscuits.

For biscuits add all remaining ingredients in a bowl. Stir until blended. Place dough on lightly floured board and knead 15-20 times. Pat into shape of baking dish, about 1/3-1/2" flat. Cut into 4 peices. Raise oven temp to 450. When it reaches that temp, place biscuits over turkey mixture. Bake for 12-15 minutes or until biscuits are baked thru and browned. Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user ANNROBERTS54.

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