We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Biscuit-Topped Turkey Pot Pies

(43)
  11 reviews
  • 15 min prep time
  • 1 hr 5 min total time
  • 9 ingredients
  • 2 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

A tender biscuit bakes over a creamy, cheesy filling in a just-for-two comfort food classic.

Ingredients

1
can (18.3 oz) Progresso™ Rich & Hearty creamy chicken wild rice soup
1
cup diced cooked turkey or chicken
1/2
cup Green Giant™ Steamers™ Niblets® frozen corn
1/2
cup Green Giant™ frozen sweet peas (from 1-lb bag)
3
tablespoons diced red bell pepper
1/8
teaspoon dried thyme leaves
1
oz sliced Monterey Jack or Cheddar cheese, cut into 4 (3x1x1/8-inch) slices
2
Pillsbury™ Grands! ® Frozen Butter Tastin’ Biscuits (from 25-oz bag)
1
medium green onion, thinly sliced (1 tablespoon), if desired

Steps

  • 1 Heat oven to 350°F. Spray insides of 2 ovenproof 2-cup bowls with cooking spray. In 2-quart saucepan, heat soup, turkey, corn, peas, bell pepper and thyme to boiling, stirring frequently. Remove from heat.
  • 2 Into each serving bowl, pour half of the hot soup mixture. Carefully place 2 cheese slices in center on top of soup in each bowl. Place biscuits over cheese; spray biscuits with cooking spray.
  • 3 On cookie sheet with sides, place bowls; bake 38 to 43 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving. Garnish with green onion.
  • 1 Heat oven to 350°F. Spray insides of 2 ovenproof 2-cup bowls with cooking spray. In 2-quart saucepan, heat soup, turkey, corn, peas, bell pepper and thyme to boiling, stirring frequently. Remove from heat.
  • 2 Into each serving bowl, pour half of the hot soup mixture. Carefully place 2 cheese slices in center on top of soup in each bowl. Place biscuits over cheese; spray biscuits with cooking spray.
  • 3 On cookie sheet with sides, place bowls; bake 38 to 43 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving. Garnish with green onion.

Expert Tips

Add a little zip when you substitute Monterey Jack cheese with peppers for the cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
Calories from Fat
240
% Daily Value
Total Fat
26g
40%
Saturated Fat
8g
41%
Trans Fat
4 1/2g
Cholesterol
90mg
30%
Sodium
1690mg
70%
Total Carbohydrate
49g
16%
Dietary Fiber
2g
9%
Sugars
11g
11%
Protein
36g
36%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved