Easy Biscuit Topped Turkey Pot Pie


Servings - 6   Serving Size - 1/6th of recipe   Points Plus per Serving - 6 Points+
Calories - 234.5   Total Fat - 9.8g,   Carb. - 26g,   Protein - 11.3g,   Fiber - 1.9g

1/4 cup unsalted butter
3 TBS all purpose flour
2 cups low sodium, fat free chicken stock
1/2 cup skim milk
1 clove garlic, finely minced
1/2 tsp. dried thyme
salt and pepper, to taste
1/2 cup leftover, cooked peas and onions*
1/2 cup leftover, cooked corn*
1/2 cup leftover, cooked sliced carrots*
1/2 cup canned mushrooms*
6 oz. cooked and cubed turkey breast meat
1 cup Bisquick Heart Smart mix
1/2 cup skim milk
2 TBS. eggbeaters

*you can substitute any combination of vegetables you like.  You can also use frozen vegetables, no need to thaw.  

1.  Heat oven to 400 degrees F.  In med saucepan over med heat, melt butter.  Sprinkle in flour and stir with whisk.  Cook until bubbly and all the flour is incorporated into the butter.  Cook for 1 minute.  Slowly add chicken stock, whisking as you pour it in.  Whisk well until all the flour/butter mixture is mixed into the chicken stock.  Add in the milk and garlic.  Allow to cook and thicken.  If the mixture seems to get too thick, add more chicken stock.  Once the mixture has thickened, add in the dried thyme and salt and pepper.  Take off heat and set aside.  
2.  Spray a 13 x 9 inch glass dish with cooking spray.  Add in the vegetables, mushrooms and turkey.  Mix.  Pour the reserved chicken stock mixture over the meat and vegetables.  Stir.  
3.  In a med bowl, combine the Bisquick Heart Smart mix, 1/2 cup milk and eggbeaters.  Mix to combine.  Spread the biscuit mixture over the top of the veg/meat/sauce.  (It might seem like not enough, but the biscuit will expand, so spread it thin.  It's ok if some sauce mixes in.)  
4.  Bake in 400 degree F oven for 25 -30 minutes, or until the top is golden brown and the sauce is bubbly.