Biscuit-Topped Turkey Pot Pies

  • Prep 15 min
  • Total 1 hr 5 min
  • Ingredients 9
  • Servings 2

Ingredients

1
can (18.3 oz) Progresso™ Rich & Hearty creamy chicken wild rice soup
1
cup diced cooked turkey or chicken
1/2
cup frozen corn
1/2
cup 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

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

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%
Potassium
330mg
9%
Total Carbohydrate
49g
16%
Dietary Fiber
2g
9%
Sugars
11g
Protein
36g
% 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.

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