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My review
Easy Mock Turkey Pot Pie
BRIGGIE1123
"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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- To serve, split the biscuits horizontally, and place onto serving plates; ladle the turkey and sauce over the biscuits.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 670 calories; 27.4 g fat; 69.8 g carbohydrates; 34.8 g protein; 69 mg cholesterol; 2483 mg sodium. Full nutrition
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Reviews
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7/10/2016
I added sauteed carrots, celery, and onion to the soup, and it turned out to be delicious. It's a very hardy pot pie that I would make again. It's so easy!
4/27/2016
It definitely tasted like soup with stuff. We missed the onion and garlic. The broccoli soup was off putting. If I made it again I would use two cans of cream of chicken soup.