NUTRITION

SERVINGS

INGREDIENTS

4 oz Roasted Turkey Breast

1/2 cup diced Carrot

1/2 cup diced Celery

1/4 cup diced Onion

1/4 cup Frozen Peas

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tbsp Whole Wheat Flour (for sauce)

1/4 cup Whole Wheat Flour (for biscuit crust)

2 tbsp Cold Water

1 tsp Mixed Dried Herbs

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a medium saucepan, heat the olive oil over medium heat. Sauté the diced carrots, celery, and onions until they begin to soften, about 3-4 minutes.

• 3

  Sprinkle in 1 tablespoon of whole wheat flour to help thicken the sauce. Stir well to coat the vegetables.

• 4

  Gradually stir in the low-sodium chicken broth and bring to a simmer, allowing the mixture to thicken slightly.

• 5

  Mix in the nonfat Greek yogurt and dried herbs. Gently fold in the diced roasted turkey and frozen peas, stirring until everything is well combined and heated through. Remove from heat.

• 6

  For the biscuit crust, in a small bowl combine 1/4 cup whole wheat flour with 2 tablespoons of cold water. Stir until a soft dough forms; if too dry, add a touch more water.

• 7

  Spoon the turkey and vegetable filling into a small, oven-safe ramekin or individual baking dish.

• 8

  Top the filling with dollops of the biscuit dough, gently spreading it to cover the surface.

• 9

  Place in the preheated oven and bake for 15-20 minutes, or until the biscuit topping is lightly golden and cooked through.

• 10

  Remove from the oven, let cool for a couple of minutes, and serve warm.