Need a little comfort? The bacon adds extra flavor to this flavorful, creamy turkey pot pie, which will surely fill the bill.
Biscuit-Easy Turkey Pot Pie
- Prep Time 30 min
- Total 50 min
- Ingredients 7
- Servings 6
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 can (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
Instructions
-
Step1Heat oven to 375°F. In large skillet, cook bacon over medium heat until crisp. Reserve bacon and 1 tablespoon drippings in skillet.
-
Step2Add 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.
-
Step3Stir in sour cream. Spoon mixture into ungreased 2 1/2-quart oval casserole or 12x8-inch (2-quart) baking dish.
-
Step4Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture.
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Step5Bake at 375°F. for 14 to 18 minutes or until biscuits are deep golden brown.
Nutrition
360
Calories
17g
Total Fat
25g
Protein
26g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 7g
- 35%
- Cholesterol
- 75mg
- 25%
- Sodium
- 850mg
- 35%
- Total Carbohydrate
- 26g
- 9%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 6g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 20%
- 20%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 3 Fat;
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