Sunday, April 5, 2009

Turkey Pot Pie

I made this for Megan & Max this week to take over to them and made one for Jer and I as well. It turned out very yummy and was super easy to make! Its not the 'cleanest" of my recipes... but low calorie, high in protein and super duper easy!! Its a variation of the Hungry Girl Chicken Pot Pie recipe.

1lb extra lean ground turkey
1 bag frozen mixed veggies (your choice)
1 can Healthy Request cream of mushroom soup
3 reduced fat Pillsbury crescent rolls

Preheat oven to 350. Brown turkey in skillet and add veggies and cook thouroughly. Spray casserole dish with non-stick spray. Add turkey and veggie mixture to dish. Mix in can of soup. Bake in oven for 15 minutes. Top with crescent rolls and bake another 20 minutes until golden brown.

1 comment:

Tucan Samantha said...

I made this earlier this week with a few changes (a can of cream of celery soup and added some minced onion, parsley, basil, and ground black pepper) and it was AMAZING! Thanks for the great idea!
Love,
Windi


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