Turkey Pot Pie

Weight Watchers® PointsPlus® 

Recipes Content


Last night I started making a turkey pot pie around nine at night. I had pretty much snacked my way through the afternoon, didn’t have any official dinner, and decided in that instant that I couldn’t wait until tomorrow for a warm, comforting pot pie. So I defrosted the leftover turkey breast, rounded up the veggies I had on hand, and luckily found some store bought reduced fat biscuits that saved me from having to attempt homemade biscuits. After that it couldn’t be easier. Throw in whatever veggies you like, sweet potato and cremini mushrooms would be dreamy, a protein of your choice, some herbs, and in about 30 minutes you will have a delicious pot pie. And if you are anything like me and sometimes make too much filling as you toss in everything in your fridge, just add some more broth and eat what’s left as soup or make and freeze another pie for later.

Prep Time

Turkey Pot Pie

Prep Time: 
Cook Time: 
Total Time: 


  • 2 tbsp butter
  • 2 U carrots, diced
  • 2 U celery stalks, diced
  • 1/2 U onion, diced
  • 1 U clove garlic, minced
  • 4 tbsp flour
  • 2 1/2 cups low sodium chicken broth
  • 1 U large potato, chopped
  • 2 cup broccoli florets
  • 2 cups shredded turkey breast
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp lack pepper
  • 4 U reduced fat store bought biscuits

Nutritional Facts

Serving Size: 
Amount Per Serving
Calories 248
Calories from Fat 57
% Daily Value *
Total Fat 6g
Saturated Fat 4g
Cholesterol 43mg
Sodium 515mg
Total Carbohydrate 28g
Dietary Fiber 3g
Sugars 4g
Protein 19g


  1. Preheat the oven to 350 degrees.
  2. In a large pot, melt the butter over medium heat. Add the carrots, celery, onion, and garlic and cook for three minutes.
  3. Add the flour and cook for two more minutes.
  4. Pour in the chicken broth and bring to a simmer. Add the potatoes and cook for about 7 minutes or until tender.
  5. Stir in the broccoli and turkey. Season with salt, pepper, and thyme. Taste and add extra seasoning as needed.
  6. Pour into a large pie plate or round baking dish. Slice each biscuit in half and cover the top of the pie with the biscuit halves. Sprinkle the top of the biscuits with some sea salt and fresh ground pepper before baking.
  7. Bake for 30 minutes or until biscuits are golden brown.
† PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews

Ratings & Reviews

Please log in to leave a review and rate this recipe. New user? Register here for a free account.
8 servings 279g 248 cal 28.3 g 6.3 g 18.9 g 3 g 3.6 g 43 g 515 g 3.9 g

Random InfusionSoft Forms

Never Miss a Recipe!

Join over 30,000 people who get fresh and FREE recipes from Slender Kitchen directly on their inbox. We respect Privacy, You’re Safe! No Spam!