Turkey Pot Pie with Tea Biscuit Crust

13 60 466
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 4
Turkey Pot Pie with Tea Biscuit Crust
Health Highlights


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 dash Thyme, dried
1 cup pieces White mushrooms
1 large Yellow onion (chopped)


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 466
Calories from fat 127
Calories from saturated fat 33
Total Fat 14.1 g
Saturated Fat 3.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 6.4 g
Cholesterol 70 mg
Sodium 1336 mg
Potassium 881 mg
Total Carbohydrate 57 g
Dietary Fiber 5.4 g
Sugars 12.3 g
Protein 31 g

Dietary servings

Per Portion

Grain 2.3
Meat 0.9
Meat Alternative 0.3
Vegetables 2.5

Energy sources