Dinner

Biscuit Turkey Pot Pie is for Dinner.

Biscuit Turkey Pot Pie takes 10 minutes to prepare.

Biscuit Turkey Pot Pie takes 20 minutes to cook.

Biscuit Turkey Pot Pie makes 8 servings.

The ingredients for Biscuit Turkey Pot Pie are:

8 biscuit Pillsbury Grand Southern Style Biscuits (by SERAPHINE1)
4 serving Bird's Eye Classic Mixed vegetables (corn, peas, carrots, green beans), 2/3 cup serving (by ASECERT)
1 tbsp Butter, salted
1 cup Shredded Turkey, Dark Meat (by LADYMAYA48)
4 ounce(s) Turkey breast, sliced, oven roasted, luncheon meat
1 cup (8 fl oz) Chicken Broth
1 can (10.75 oz) Cream of Chicken Soup

Here is how you make Biscuit Turkey Pot Pie:

Preheat oven to 400°. In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and sauté until veggies are tender. About 5 to 7 minutes. Season with salt and pepper to taste. Preheat oven to 400°. In a large sauce pan heat the butter on medium heat. Add the veggie mixture to the pan and sauté until veggies are tender. About 5 to 7 minutes. Season with salt and pepper to taste. Whiskey in the chicken broth in the cream of chicken soup. Let the sauce simmer for one minute to thicken. Season with more salt and pepper to taste. Turn off the heat and add the cooked turkey to the mixture. Stir until the feeling as well combined. If the feeling is too thick start an extra chicken broth. On a lined baking sheet bake the biscuits for half of the time listed on the can. Take them out of the oven. Pour the feeling into a buttered casserole dish. Top the feeling with the eight partially baked biscuits. Flip them over top to bottom to ensure even baking on the other side. Bake for an additional 10 minutes until the biscuits are golden brown and the feeling is let the sauce simmer for one minute to thicken. Season with more salt and pepper to taste. Turn off the heat and add the cooked turkey to the mixture. Stir until the filling as well combined. If the feeling is too thick start an extra chicken broth. On a lined baking sheet bake the biscuits for half of the time listed on the can. Take them out of the oven. Poor the filling into a buttered casserole dish. Top the feeling with the eight partially baked biscuits. Flip them over top to bottom to ensure even baking on the other side. Bake for an additional 10 minutes until the biscuits are golden brown and the feeling is bubbly. Call for five minutes before serving. Serving Size: 8 equalNumber of Servings: 8Recipe submitted by SparkPeople user KGIEBLER.

The nutritional information for Biscuit Turkey Pot Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 284.3

• Total Fat: 11.0 g
• Cholesterol: 26.6 mg
• Sodium: 1,003.1 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 2.1 g
• Protein: 12.5 g