Turkey Biscuit Potpie

[Modemouth]

Turkey Biscuit Potpie



1 large onion, chopped

1 garlic clove, minced

1-1/2 cups cubed peeled potatoes

1-1/2 cups sliced carrots

1 cup frozen cut green beans, thawed

1 cup reduced-sodium chicken broth

4-1/2 teaspoons all-purpose flour

1 can (10-3/4 ounces) reduced fat condensed cream of mushroom soup, undiluted

2 cups cubed cooked turkey

2 tablespoons minced fresh parsley

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon pepper

Biscuits:

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon dried oregano

2 tablespoons butter

7 tablespoons 1% milk

In a large saucepan coated with nonstick cooking spray, cook onion and garlic over medium heat until tender. Add the potatoes, carrots, beans and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Remove from the heat. Combine the flour and mushroom soup; stir into vegetable mixture. Add the turkey and seasonings. Transfer to a 2-quart baking dish coated with nonstick cooking spray.

In a large bowl, combine the flour, baking powder and oregano. Cut in the butter until evenly distributed. Stir in milk. Drop batter in six mounds onto hot turkey mixture. Bake, uncovered, at 400 degrees for 20 to 25 minutes or until a toothpick inserted in center of biscuits comes out clean and biscuits are golden brown. Serves 6.