Turkey Pot Pie with Tea Biscuit Crust

Turkey Pot Pie with Tea Biscuit Crust

Health Rating
Prep Cook Ready in Servings
20 min 40 min 1 h 4
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Ingredients


1 dash Black pepper
2 medium Carrots (peeled and sliced)
1/4 cup Chicken broth (stock)
1 can (250 ml) Cream of chicken soup, canned
1 cup Frozen green peas
2 tbsp Parsley, fresh (chopped)
1/3 cup Partly skimmed milk, lactose free, 2% M.F.
2 potato Potato (peeled and cubed)
2 cup Rotisserie chicken breast, skinless (cubed)
1 1/2 cup Tea biscuit mix
1/4 tsp, leaves Thyme, dried
1 cup pieces White mushrooms
1 large Yellow onion (chopped)

Instructions


In 8 cup (2 L) round microwavable heatproof casserole, combine potatoes, carrots, onion and chicken broth. Cover and microwave at High for 10 to 12 minutes or until vegetables are almost tender, stirring twice during cooking. Stir in turkey, mushrooms, peas, soup, thyme and pepper until evenly combined, smoothing top. Set aside.

In small bowl, combine biscuit mix and parsley; stir in just enough milk to make a soft, sticky dough. Turn out onto floured surface and knead 6 to 8 times. Roll or pat into circle to fit casserole. Place dough on filling (don't worry if it falls apart, just pat together). Cut a few steam slits in topping.

Bake in preheated 400°F (200°C) oven until top is golden brown and filling is bubbly, 20 to 25 minutes. Let stand 5 minutes before serving.

Nutrition Facts

Per Portion

Calories 483
Calories from fat 128
Calories from saturated fat 33
Total Fat 14.2 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 6.4 g
Cholesterol 74 mg
Sodium 1386 mg
Potassium 876 mg
Total Carbohydrate 57 g
Dietary Fiber 5.2 g
Sugars 12.5 g
Protein 32 g

Dietary servings

Per Portion


Grain 2.3
Meat 1.0
Meat Alternative 0.4
Vegetables 2.5

Energy sources


Pygal 47% 467.377500032 186.923182053 26% 327.104896619 265.015502128 26% 315.150365594 135.88496454 47% 26% 26% Carbohydrates Fat Protein
Recipe from: Foodland Ontario
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