I am always looking for a balance between healthy, yummy, and fast! And this is certainly an easy and yummy dessert with a few calories missing from your typical pot pie recipe! (from pampered chef)
Meat & Veggie filling
2 cups diced cooked turkey (or chicken)
1 cup sliced carrots
1/2 cup chopped onions
2 cups broccoli florets
1 can (10.75 oz) 98% fat free reduced sodium condensed cream of chicken soup
1/2 cup 100% fat free chicken broth
1/2 cup 2% reduced fat milk
1 garlic clove, pressed
1/4 tsp dried thyme leaves
1/8 tsp ground black pepper
1 1/4 cups reduced fat all purpose baking mix
1/2 cup 2 % reduced fat milk
1 egg white
Preheat the oven to 400 F. For turkey and veggie filling, cut cooked turkey into 1/2 inch cubes. Chop carrots, onions, and broccoli. In a large microwavable bowl, mix chopped carrots, onions, and broccoli, cook on high for 2-3 minutes or until crisp tender. Drain.
In a separate bowl, combine soup, broth, milk, garlic, thyme, and black pepper. Whisk until well blended. Stir in turkey and vegetables.
Pour the soup mixture into a 2 quart baking dish. Now we start preparing the biscuit topping. in a small bowl mix the all purpose baking mix, milk, and egg white. Stir until dry ingredients are just mixed forming a soft dough. Drop 6 scoops of dough over the filling. Bake 30-25 minutes or until topping is golden brown. Enjoy!