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Biscuit-Easy Turkey Pot Pie

Biscuit-Easy Turkey Pot Pie
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Need a little comfort? The bacon adds extra flavor to this flavorful, creamy turkey pot pie, which will surely fill the bill.

Prep Time:
30 Min
Total Time:
50 Min
Makes:
6 servings
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INGREDIENTS
4slices bacon, cut into 1/2-inch pieces
1(3/4 to 1-lb.) fresh turkey breast tenderloin, cut into 1/2-inch pieces
2(10 3/4-oz.) cans condensed 98% fat-free cream of chicken soup
1(1-lb.) bag frozen broccoli, carrots and cauliflower
1/4to 1/2 teaspoon poultry seasoning
3/4cup sour cream
1(6-oz) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
DIRECTIONS
1.Heat oven to 375°F. In large skillet, cook bacon over medium heat until crisp. Reserve bacon and 1 tablespoon drippings in skillet.
2.Add turkey; cook and stir until browned and no longer pink. Stir in soup, vegetables and poultry seasoning. Cook until bubbly, stirring frequently. Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender.
3.Stir in sour cream. Spoon mixture into ungreased 2 1/2-quart oval casserole or 12x8-inch (2-quart) baking dish.
4.Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture.
5.Bake at 375°F. for 14 to 18 minutes or until biscuits are deep golden brown.

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