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Turkey Breast Pot Pie Ala Weight Watchers

Turkey Breast Pot Pie Ala Weight Watchers

This is a great way to use up some leftover turkey breast. Not to mention after the holidays we all need a little weight watcher help!













Trans-fat Free, Low Carb


1 tablespoon margarine
plus 1 tsp low cal margarine
1 ½ cups mushrooms
1 ½ cups broccoli florets
½ cup carrots
½ cup scallions, spring or green onions
8 ounces turkey
cubed cooked
2 teaspoons all-purpose flour
2 teaspoons dry mustard
1 teaspoon thyme
½ cup chicken broth
¼ cup milk
skim or 1%
1 each egg whites
2 teaspoons dijon mustard
¾ cup buttermilk baking mix


  1. In a large nonstick skillet, melt margarine; add mushrooms, broccoli, carrots and scallions. Cook, stirring frequently, 2 to 3 minutes until just tender. Add turkey; stir to combine.

  2. Sprinkle flour, dry mustard, and thyme over vegetables; cook 1 minute. Whisk in broth; bring to a boil. Reduce heat to low and simmer 4 to 5 minutes, until liquid thickens.

  3. Preheat oven to 350℉ (180℃). In a medium bowl, combine milk, egg white, Dijon mustard, and baking mix; mix until batter is thoroughly combined.

  4. Spray an 8" pie plate with nonstick spray. Spoon turkey mixture into plate, spreading evenly.

Spread batter evenly over turkey.

Bake 15 to 20 minutes, or until golden.


* not incl. in nutrient facts



about 4 years

Used phyllo pastry instead of a biscuit topping, and it worked very well. The phyllo pasty was golden, brown and crispy, which added great texture.

I also put some peas to the filling, and the overall result was quite tasty. Definitely a yummy way to use up leftover turkey or chicken meat.

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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 18541% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 173mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 40g
Vitamin A 73% Vitamin C 48%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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