Get Fresh: Turkey Pot Pie

2 c. low fat bakery mix
½ c. fat free milk
¼ c. fat free egg product (or 2 egg whites)
2 10 ¾ oz. cans of reduced fat cream of chicken soup
1 c. fat free milk
1 lb. cooked turkey (about 3 cups)
2 cans mixed vegetables, drained and rinsed
¼ t. celery seed
¼ t. paprika

Preheat the oven to 400° F. In a medium bowl, stir bakery mix, eggs and ½ c. milk to make biscuit topping. Set aside. In saucepan on medium high heat, combine cream of chicken soup, 1 c. fat free milk, turkey, mixed vegetables and seasonings. Stir until heated through. In a casserole dish, add turkey mixture. Spoon biscuit dough over turkey mixture. Bake, uncovered, for 25 minutes until topping is golden brown.

Makes 10 servings.

Nutrition Information: 250 calories; 4 g fat; 50 mg cholesterol; 350 mg sodium; 30 g carbohydrates; 2 g dietary fiber; and 23 g protein.