Easy Mock Turkey Pot Pie

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BRIGGIE1123 0

"Leftover turkey or chicken, canned or frozen vegetables, canned soups and biscuits make this a quick and easy variation on pot pie!"
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Ingredients

30 m servings 670 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 670 kcal
  • 34%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 69.8g
  • 23%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 2483 mg
  • 99%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large, deep skillet over medium heat, mix together the cooked turkey meat, cream of chicken soup, cream of broccoli soup, milk, and carrots; season with black pepper. Bring the mixture to a simmer.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place biscuits 1 to 2 inches apart on an ungreased baking sheet. Bake in the preheated oven until biscuits are golden brown, 13 to 17 minutes.
  4. To serve, split the biscuits horizontally, and place onto serving plates; ladle the turkey and sauce over the biscuits.

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