Turkey Pot Pie

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248 CALORIES 28.3g CARBS 6.3g FAT 18.9g PROTEIN
6
Freestyle™ SmartPoints™ New!
(7 Old SmartPoints™)
(5 PointsPlus®)
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.
The Recipe

Turkey Pot Pie

PREP TIME: 10 Min
COOK TIME: 40 Min
TOTAL TIME: 50 Min
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Ingredients

US METRICS
  • 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 potato, chopped
  • 2 cup broccoli florets
  • 2 cups shredded turkey breast
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 oz. reduced fat biscuit dough (4 biscuits, cut in half)

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Instructions

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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.

Nutritional Facts
Serving Size: 279g
Amount Per Serving
Calories 248
Calories from Fat 57
% Daily Value *
Total Fat 6.3g
10%
Saturated Fat 3.6g
18%
Monounsaturated Fat g
%
Polyunsaturated Fat g
%
Cholesterol 43mg
14%
Sodium 515mg
22%
Total Carbohydrate 28.3g
9%
Dietary Fiber 3g
13%
Sugars 3.9g
Protein 18.9g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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