Heartburn Diet Recipe #2 – Turkey Pot Pie with Drop Biscuits
Turkey Pot Pie with Drop Biscuits
Ingredients:
1 can (10 1/2 oz) reduced-fat, reduced-sodium condensed cream of chicken soup
1 cup reduced-fat milk
2 Tbsp fresh chopped parsley
1/2 tsp dried thyme leaves
1/4 tsp pepper (optional)
3 cups diced cooked turkey breast
1 1/2 cups frozen diced carrots
1 1/2 cups frozen cut green beans
1/4 cup chopped celery
Biscuits
1 package (7 1/2 oz) buttermilk biscuit mix or 1 1/2 cups baking mix
1/2 tsp dried rosemary leaves
1/4 tsp rubbed sage
Stir condensed soup, milk, parsley, thyme and pepper in a large bowl until mixture is smooth. Stir in cooked turkey, carrots, green beans and chopped celery. Lightly coat a 13 x 9 inch baking dish with cooking spray. Pour chicken mixture into prepared dish.
Bake uncovered at 425° for about 25 minutes. Meanwhile, prepare biscuit mix according to package directions, adding the rosemary and sage with the dry ingredients. Drop dough, about 6 spoonfuls, over hot filling.
Bake an additional 12–17 minutes until the biscuits test done with a toothpick and the filling is bubbly.
Nutritional Analysis:
Calories: 310
Fat: 9 g
Sodium: 690 mg
Fiber: 3 g
Sugar: 7 g
Carbohydrates: 33 g
Protein: 23 g
[Source: THE GERD LIFE(thegerdlife.com) - Emmy Award-winner Ted Allen is host/narrator of the new PBS series “Uncorked,” a show that takes viewers into the heart of the vineyard and the mind of the winemaker, debuting summer 2007. Ted is also the food and wine specialist on the NBC/Bravo hit “Queer Eye,” where he helps guests and viewers sharpen their cooking and entertaining skills. He is author of The Food You Want to Eat: 100 Smart, Simple Recipes (Clarkson-Potter), a cookbook that features easy, all-natural recipes for everything from steak to cocktails to crème brulée, and appears frequently as a judge on Food Network’s “Iron Chef America” and Bravo’s “Top Chef.” ]
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