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Biscuit-Topped Turkey Pot Pies

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Biscuit-Topped Turkey Pot Pies
  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 2
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A tender biscuit bakes over a creamy, cheesy filling in a just-for-two comfort food classic.

Ingredients

1
can (18.3 oz) Progresso™ Rich & Hearty creamy chicken wild rice soup
1
cup diced cooked turkey or chicken
1/2
cup frozen corn
1/2
cup frozen sweet peas (from 1-lb bag)
3
tablespoons diced red bell pepper
1/8
teaspoon dried thyme leaves
1
oz sliced Monterey Jack or Cheddar cheese, cut into 4 (3x1x1/8-inch) slices
2
Pillsbury™ Grands! ® Frozen Butter Tastin’ Biscuits (from 25-oz bag)
1
medium green onion, thinly sliced (1 tablespoon), if desired

Directions

  • 1 Heat oven to 350°F. Spray insides of 2 ovenproof 2-cup bowls with cooking spray. In 2-quart saucepan, heat soup, turkey, corn, peas, bell pepper and thyme to boiling, stirring frequently. Remove from heat.
  • 2 Into each serving bowl, pour half of the hot soup mixture. Carefully place 2 cheese slices in center on top of soup in each bowl. Place biscuits over cheese; spray biscuits with cooking spray.
  • 3 On cookie sheet with sides, place bowls; bake 38 to 43 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving. Garnish with green onion.
Tips  

Add a little zip when you substitute Monterey Jack cheese with peppers for the cheese.

Nutrition Information 
No nutrition information available for this recipe
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