 |
| I used too much water & milk and my biscuits are mixed in. |
Its is a good recipe to use leftover turkey or chicken.
Turkey/Chicken Veggie Cobbler
(6 points per serving, 6 servings)
filling:
2 c diced cooked turkey/chicken
1 c diced carrots
1/2 c chopped onion
2 c broccoli florets
1 c cut green beans
1/2 c chopped celery
1 garlic clove, minced
Any other veggies you like in a pot pie or soup
1 can reduced fat and sodium condensed Cream of Chicken (or Mushroom) soup
1/2 c chicken broth (I precook all my veggies, by boiling in water then I use 1/2 of that as my broth)
1/2 c Milk (reduced fat/skim)
1/4 tsp thyme leaves
1/8 tsp ground pepper
1/8 tsp salt
biscuit top:
1 1/4 c reduced-fat all-purpose baking mix (I often substitute pancake mix)
1/2 c milk (reduced fat/skim)
1 egg white
Preheat oven to 400 degrees F. Cut up meat and veggies. Precook veggies (salute, boil, steam, microwave) otherwise they end up way to crunchy. Mix soup, milk broth, and spices blending them together. Then place veggies and the soup-milk mixture in a deep baking dish. Mix up biscuit topping and pour it over the veggies (do not cook soup-veggies mixture before placing biscuit on it, if you do the biscuit mixture will sink into the soup-veggies) OR spoon drops over mixture for best results. Bake at 400 for 30-40 minutes, until biscuits are plump and browned.
Serve warm. I serve it in bowls because the consistence has come out more runny sometimes.
