My family enjoys this comforting dish that is loaded with chunks of turkey, potatoes, carrots and green beans. Topped with easy-to-make biscuits, it has wonderful down-home flavor —Shirley Francey of St. Catharines, Ontario
- 1 large onion, chopped
- 1 garlic clove, minced
- 1-1/2 cups cubed peeled potatoes
- 1-1/2 cups sliced carrots
- 1 cup frozen cut green beans, thawed
- 1 cup reduced-sodium chicken broth
- 4-1/2 teaspoons all-purpose flour
- 1 can (10-3/4 ounces) reduced-fat condensed cream of mushroom soup, undiluted
- 2 cups cubed cooked turkey
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon dried oregano
- 2 tablespoons butter
- 7 tablespoons 1% milk
- In a large saucepan coated with cooking spray, cook onion and garlic over medium heat until tender. Add the potatoes, carrots, beans and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
- Remove from the heat. Combine the flour and mushroom soup; stir into vegetable mixture. Add the turkey and seasonings. Transfer to a 2-qt. baking dish coated with cooking spray.
- In a large bowl, combine the flour, baking powder and oregano. Cut in the butter until evenly distributed. Stir in milk. Drop batter in six mounds onto hot turkey mixture.
- Bake, uncovered, at 400° for 20-25 minutes or until a toothpick inserted in center of biscuits comes out clean and biscuits are golden brown. Yield: 6 servings.
Originally published as Turkey Biscuit Potpie in Light & Tasty October/November 2002, p37
Reviews for Turkey Biscuit Potpie
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review