Turkey Pot Pie
|Canned vegetable juice cocktail||6 Ounce (1 Can)|
|Sliced small zucchini/Yellow summer squash||2 Cup (32 tbs)|
|Chopped tomatoes||1 1⁄2 Cup (24 tbs)|
|Dried minced onion||1 Tablespoon|
|Dried italian seasoning||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄4 Teaspoon|
|Cooked cubed turkey/Chicken||8 Ounce|
|Packaged biscuit mix||3⁄4 Cup (12 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Dried parsley flakes||1 Teaspoon|
In a small mixing bowl stir together 2 tablespoons of the vegetable juice cocktail and cornstarch; set aside.
In a large saucepan mix zucchini/or summer squash, tomatoes, onion, Italian seasoning, garlic powder, pepper, and remaining vegetable juice cocktail.
Bring to boiling.
Add turkey or chicken and cornstarch mixture.
Cook and stir till thickened and bubbly.
Reduce heat and keep warm.
For biscuit topping, in a medium mixing bowl stir together biscuit mix, milk, Parmesan cheese, and parsley just till moistened.
Transfer the hot chicken mixture to a 1 1/2-quart casserole.
Immediately, drop biscuit topping in 4 mounds atop chicken mixture.
Place casserole on a baking sheet.
Bake in a 400° oven for 15 to 20 minutes or till the topping is golden.
If desired, garnish with fresh thyme and oregano.
Serving size: Complete recipe
Calories 1053 Calories from Fat 127
% Daily Value*
Total Fat 14 g22%
Saturated Fat 5.3 g26.4%
Trans Fat 0 g
Cholesterol 166.4 mg55.5%
Sodium 1824.9 mg76%
Total Carbohydrates 150 g50.1%
Dietary Fiber 16.9 g67.8%
Sugars 38.8 g
Protein 88 g175.5%
Vitamin A 128.8% Vitamin C 302%
Calcium 69.8% Iron 68.7%
*Based on a 2000 Calorie diet