TURKEY POT PIE WITH BISCUITS RECIPES

TURKEY POT PIE WITH BISCUITS RECIPE - FOOD.COM

Turkey Pot Pie With Biscuits Recipe - Food.com image

I have a collection of cook books and usually look up a few of the same recipes and combine the ingredients I like from each recipe so that it makes it my own. This one called for chicken but works for either or just as well. So hope you enjoy experiementing with it as I did.

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 5 serving(s)

Number Of Ingredients 15

Ingredients

2 cups fresh sliced carrots
1/2 cup chicken broth
1 1/2 cups milk
1/4 cup flour
1 teaspoon sage
1 tablespoon margarine or 1 tablespoon butter
1/2 teaspoon salt
2 cups cubed cooked turkey or 2 cups chicken, leftovers
1 (9 ounce) package thawed frozen corn (frozen works fine too)
1 cup flour
2 tablespoons chopped green onions
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 tablespoon margarine or 1 tablespoon butter, melted

Steps:

Grease a 3 qt casserole dish.
In lg. saucepan, combine carrots and broth; bring to a boil. Reduce heat and cover.
Simmer for 5 minutes or til crisp-tender.
Heat oven to 400°F In small bowl, mix 1 1/2 cups milk& 1/4 cup flour.
Mix the milk mixture, sage, 1 T marg. and 1/2 t salt into carrot mixture. Bring back to a boil, constantly stirring.
Boil for approximately 1 min, add chicken and corn.
Pour into greased casserole dish.
In medium bowl, mix together the 1 cup flour, onions, baking powder, and 1/4 t salt.
Once mixed well stir in the 1/2 c milk and 1 T melted or soft marg. until soft dough forms.
Drop dough by spoonful evenly onto chicken mixture.
Bake at 400F for 20-25 minutes or till top is golden brown.
*Note-if not enough biscuits for your liking feel free to double up on the biscuit mix on the top turns out just as well.

Nutrition Facts : Calories 383.5, FatContent 11.9, SaturatedFatContent 4.2, CholesterolContent 56.2, SodiumContent 674.2, CarbohydrateContent 44.5, FiberContent 3.6, SugarContent 2.6, ProteinContent 25.5

BISCUIT-EASY TURKEY POT PIE RECIPE - PILLSBURY.COM

Need a little comfort? The bacon adds extra flavor to this flavorful, creamy turkey pot pie, which will surely fill the bill.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 7

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)

Steps:

Heat oven to 375°F. In large skillet, cook bacon over medium heat until crisp. Reserve bacon and 1 tablespoon drippings in skillet.
Add 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.
Stir in sour cream. Spoon mixture into ungreased 2 1/2-quart oval casserole or 12x8-inch (2-quart) baking dish.
Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture.
Bake at 375°F. for 14 to 18 minutes or until biscuits are deep golden brown.

Nutrition Facts : Calories 360 , CarbohydrateContent 26 g, CholesterolContent 75 mg, FatContent 3 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 850 mg, SugarContent 6 g

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