Easy Turkey And Chicken Pot Pie

I made this the other night and it was awesome for the whole family, course we can't eat the biscuts, but the filling was healthy and awesome...Enjoy! Filling: 2 small red potatoes, cubed 16 ounces frozen mixed veggies, thawed You can just use carrots, peas, greenbeans and lima beans like I did, since corn is a no no for me 1 cup frozen chopped onions 1 teaspoon salt-free chicken seasoning (recommended: McCormick's Grill Mates) 1 pound boneless turkey breast, cut into bite size pieces ( I used Purdue Turkey shortcuts, torn up 2 cups cooked, cubed chicken , I used purdue shortcuts 2 (10-ounce) cans98% fat free cream of chicken soup Topping: 16 ounces refrigerated biscuit dough, I used grands from pilsbury 1 tablespoon butter, melted ( I used cooking spray) 3/4 teaspoon black pepper 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.

Sounds yummy.. I have been wanting some chicken pot pie! Though, I wish they made a low carb biscuit LOL

LOW CARB BISCUITS From Laura Dolson, It took me a lot of fiddling to get these the way I wanted them to be - with a fluffy texture inside. In order to achieve this, they had to be "drop biscuits", though, not the kind you roll and cut out. INGREDIENTS: 2 1/4 C almond meal/flour 3 T coconut oil or palm oil (see note below) 1 1/2 t baking powder 1/2 C powdered egg whites 1/4 t salt 1 T "sweetening power" from artificial sweetener 1/2 C heavy cream 1/2 C other milky liquid - can be unsweetened soy milk, milk, cream, or half and half PREPARATION: ***It is very important that you use a fat that is solid at room temperature. Coconut oil (the refined kind that doesn't taste like coconut) or palm oil (sometimes marketed as "trans-fat free shortening") are ideal. Sponsored Links Low Carb Superstore Over 1000 low carb products. Including zero carb fresh bread! www.vivalowcarb.com Carb Counting Information on food, diets, free recipes, and more at dLife.com. www.dlife.com Butter is OK, but they won't be quite as fluffy. DO NOT USE ANY OTHER OIL - believe me, it will end in tears if you do - I speak from experience! Preheat oven to 400 (important, as the water turning to steam is part of what makes them fluffy.) 1. Mix oil and almond meal together with a mixer or pastry blender until it's like coarse meal. 2. Add the rest of the dry ingredients. 3. If you're using liquid artifcial sweetener, put it in with the cream. 4. Mix wet and dry together, and let the mixture sit for 3-4 minutes. 5. Drop by tablespoons on foil-covered baking sheet. (If they are a little bigger or smaller, no problem.) Bake for about 10 minutes, depending upon size, until golden brown. Nutritional Analysis:Makes 12 biscuits, each with 2 grams of carbohydrate plus 2 grams of fiber and 7 grams of protein.

Do you have to dilute the soup? add water/milk? seems like it may be too thick?

No, you just add the soup dtraight from the can, it is supposed to be thick and creamy. I didn't think it was thick at all when it was cooked, just right!