Turkey Pot Pie Bubble Bake

Turkey Pot Pie Bubble Bake

Cathy

"Easy and good, even with cut-up chicken breasts browned and added instead of leftover turkey. To make it really quick, use the refrigerated new potatoes cut into wedges."
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Ingredients

55 m servings 540 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 50.4g
  • 16%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1128 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. In a large bowl, stir together the cream of chicken soup, milk, and Italian seasoning until well combined, then mix in the new potatoes, turkey meat, mixed vegetables, and 1/2 cup of Cheddar cheese. Gently stir the cut-up biscuits into the mixture until coated, and spoon the mixture into the prepared baking dish.
  3. Bake in the preheated oven until the top of the casserole is deep golden brown and the biscuits are no longer doughy inside, 35 to 40 minutes. Sprinkle remaining Cheddar cheese on top, and return to oven; bake until cheese topping is melted, an additional 4 to 6 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

Great recipe for leftover turkey from Thanksgiving. My husband and I both loved it. I didn't think the potatoes would cook in that short of time, so I used the canned new potatoes and everything...

Most helpful critical review

Tasty but the potatoes dont cook in that amount of time. I recommend that you nuke them or something first. 50 minutes in the oven it didnt get hot enough. That being said, my daughter loved i...

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Most positive
Least positive
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Tasty but the potatoes dont cook in that amount of time. I recommend that you nuke them or something first. 50 minutes in the oven it didnt get hot enough. That being said, my daughter loved i...

Great recipe for leftover turkey from Thanksgiving. My husband and I both loved it. I didn't think the potatoes would cook in that short of time, so I used the canned new potatoes and everything...

Surprisingly flavorful!

My family loves this!! I did cut up the potatoes and boil them half cooked before putting them in the recipe and I am glad I did! This is worth making again!!

No changes made. It was a delicious!!

It tasted pretty good but the potatoes were not cooked. As another reviewer said, maybe nuke these first for a minute or two, then cut & add to mixture. That or add 25degrees and another15 min...

I left out the potatoes to reduce the starch a little bit. Everything else was as is and we loved it!

My potatoes cooked in the 40 minutes, but I cut them smaller and used red skins. I didn't have any canned biscuits so I used a tube of crescent rolls. This was a nice way to use some leftover ...

Wonderful comfort food with a lot of improvisational room to work with. I used a lot of different leftover elements with some trepridation, but it seems to me the "biscuit bombs" compensate for ...

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