Thanksgiving

Turkey Potpie Pockets is for Lunch.

Turkey Potpie Pockets takes 15 minutes to prepare.

Turkey Potpie Pockets takes 17 minutes to cook.

Turkey Potpie Pockets makes 16 servings.

The ingredients for Turkey Potpie Pockets are:

1 Can Campbells Cream of Chicken Soup (98% fat free)
1/2 Cup Baby carrots
2 Packages of Grands Reduced fat (8 each)
1 Cup Ocean Spray fresh cranberries
1 Small can of beets
1 (12 oz) Can of sweet corn
1/4 tsp Celery salt
3 tsp Dried minced onion
1 lb Turkey chops (99% fat free)

Here is how you make Turkey Potpie Pockets:

Bake the chops on a cookie sheet for approx 10 minutes on 350. While chops are baking: Place carrots in a bowl with a little water and microwave for 3 min (to soften)Mix soup, cranberries, beets, corn, celery salt and onion together in a large mixing bowl.Spread grands out onto 2 cookie sheets (flatten each biscuit leaving a thicker outer edge of dough and a flatter middle). When chops are mostly done (they will look white) remove them from the oven and chop them, add to mixture.Spoon approximately 1/4 cup of mixture into each flattened biscuitFold biscuits edges up over the mixture and pinch together. Bake on 350 for approximately 17 minutes or until edges are golden brown. Serving Size:?Makes 16 pockets

The nutritional information for Turkey Potpie Pockets is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 221.3

• Total Fat: 5.7 g
• Cholesterol: 16.3 mg
• Sodium: 844.8 mg
• Total Carbs: 31.2 g
• Dietary Fiber: 2.0 g
• Protein: 9.9 g

The dietary needs meet for Turkey Potpie Pockets is Low Carb