Creamy Turkey and Biscuits Pot Pie.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor profile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

Peel and dice half the onion.

Peel and mince garlic.

Heat oil over medium-high heat.

Add ground turkey, season with salt and pepper, and break up meat until cooked for 4 minutes.

Transfer turkey to a bowl.

In the same pan, add carrots, celery, and onion, season with salt, and stir until softened for 10 minutes.

Add minced garlic and remaining turkey, cook for 1 minute.

Add 2 tablespoons of butter to the pan and melt it.

Stir in 2 tablespoons of flour and cook for 1 minute.

Add 1 and 1/4 cups of water and chicken stock concentrate, season with salt, and bring to a boil, cooking for 5 minutes.

Stir in cream cheese until melted.

Add cooked turkey back to the pan, season with salt and pepper.

Place 1 tablespoon of butter in a small microwave-safe bowl and microwave until melted for 30 seconds.

Brush the biscuits with melted butter and sprinkle with reserved seasoning.

Preheat oven to 425°F.

Bake until biscuits are golden brown and turkey is cooked for 15 minutes.

Let pot pie cool for 5 minutes before serving.

Divide between shallow plates and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens