Biscuit-Easy Turkey Pot Pie

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

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Servings 6

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( 30 ) Ratings

30 Ratings

5 Stars 11%

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Member Reviews ( 3 )

8ea535b9-4c2e-4b01-8bf2-a1c8ec820c74

ingredients 7
Prep Time 30 min
Total Time 50 min

Ingredients

4: slices 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

1/4: to 1/2 teaspoon poultry seasoning

3/4: cup sour cream

1: (6-oz) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 7g, 7% ),
Cholesterol: 75mg; 75%;
Sodium: 850mg; 850%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 2g 2% Sugars 6g 6% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 20%;
Calcium: 6%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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dolphingrl1981

report Posted Sep. 24, 2008 8:06 AM

This was a great recipe! So easy to make and so tasty. The only problem I had was that I heated it in the oven for the whole 18 min and the insides of the biscuits were still kinda gooey. Next time I think Ill just cook the biscuits seperate and serve with the pot pie mixture.

Poli

report Posted Nov. 25, 2007 9:12 AM

This is one of the best recipes I can make. I have elderly parents and make it and freeze it for them. I do not put the biscuits in the pie; instead I bake them up and freeze them individually. They then take the mixture out of the freezer, pop it in the microwave, and put it over the top of a bisquit. I cannot make enough of this recipe. They ask for it all the time. It's so yummy. I also make it with chicken instead of turkey

dolly1854

report Posted Feb. 19, 2007 10:03 AM

I made this on a cold weekend when we were all blocked up in the house and needed something warm for the tummy. The only thing I didn''t have was carrots, so I put some english petite peas instead. It turned out great and they all loved it. This one is a keeper.