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Turkey Biscuit Potpie

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
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    6 servings


  • 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.
Nutrition Facts
1 slice: 301 calories, 8g fat (4g saturated fat), 47mg cholesterol, 616mg sodium, 37g carbohydrate (0 sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

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