Sandra Lee’s Chicken and Turkey Pot Pie with Pepper Biscuit Topping

As a kid, I used to love those frozen pot pies. The yummy buttery crust along with the creamy filling. I didn’t mind eating vegetables as a 6 year old as long as they were in a pot pie. But as a 6 year old, I didn’t need to worry about fat content. My biggest worries then were if Mom would let me have ice cream and if I could stay up past my bedtime. Nowadays, I need to watch what I eat and go to bed on time. That’s why I loved Sandra Lee’s recipe. I was able to make a pot pie the semi-homemade way, leaving more hours of productivity before bed. However, it’s not too easy on the waist. So I took Sandra Lee’s concept and made it healthier for you. Now I can be that carefree kid again and still get in my vegetables.

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INGREDIENTS

Filling:

2 small red potatoes, cubed

16 ounces frozen mixed veggies (carrots, corn, peas, green beans)

1 cup frozen chopped onions

1 teaspoon salt-free chicken seasoning (recommended: McCormick’s Grill Mates)

3/4 pound boneless skinless turkey breast, cut into bite size pieces

3/4 pound boneless skinless chicken breast, cut into bite size pieces

2 (10-ounce) cans 98% fat free, reduced sodium cream of chicken soup (recommended: Campbell’s)

1 tablespoon garlic powder

Salt and pepper, to taste

Topping:

16 ounces reduced fat refrigerated biscuit dough, thawed in refrigerator (recommended: Pillsbury Grands)

1 tablespoon light butter spread, melted

3/4 teaspoon black pepper

DIRECTIONS

Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.

In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.

Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.

Here’s the skinny:

I used 98% fat free, reduced sodium cream of chicken soup instead of the full fat – full sodium version. Low fat soups have come a long way, especially the condensed ones. I used to not be able to eat them, but now they are quite tasty.

Also, I switched out regular biscuits for the reduced fat version. You save a bit of fat by getting the new healthier version. Caution – some brands have trans fat in them, which is worse than saturated fat. If you can’t find a reduced fat alternative without trans fats (it will be on the label), then go with the regular alternative.

I also used a light butter spread instead of butter. Butter has more than 4 times the saturated fats than leading light butter spreads. Why get the extra fat, especially when you’re just brushing it on for color?

I hope the little kid in you has fun digging into your nostalgia!

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