Turkey Pot Pie

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filed under Main Dishes

Main Dishes
  
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 263 (13% DV)
Fat: 9g (13% DV)
Carbohydrates: 20g (7% DV)
Protein: 24g (48% DV)
Description: Adapted from Sandra Lee Semi Homemade. Uses frozen vegetables, leftover turkey, condensed cream of chicken soup, and refrigerated biscuits for topping.
Ingredients:  Makes 8 servings (8 each)

Tip: For nutritional information on all the ingredients in Turkey Pot Pie just click on each ingredient name. Then adjust the serving size for any Turkey Pot Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Preheat oven to 350F. Mix all ingredients for filling in a large bowl and transfer to a 2-1/2 quart casserole dish. Cover and place on a foil-lined baking sheet. Bake for 1-1/2 hours at 350 degrees.
2
Remove from oven and uncover. Mixture should be bubbling. Gently stir to distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper.
3
Return to oven and continue baking for another 15 to 18 minutes or until bixcuits have risen and are golden brown.
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