Nutritional Info

Nutrition Facts

Serving Size 1 (327g)

Calories 570
Calories from Fat 275 (48%)
Amount Per Serving %DIV
Total Fat 30.5g 47%
Saturated Fat 15.9g 80%
Monounsaturated Fat 12.9g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 107.3mg 36%
Sodium 1815.1mg 79%
Potassium 398.2mg 8%
Total Carbohydrate 44g 15%
Dietary Fiber 2.8g 11%
Sugars 6.7g
Protein 26.6g 53%

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Turkey Pot Pie With Pepper Biscuit Topping

Recipe Description
A great way to use leftover Thanksgiving turkey. The extra biscuits can be placed in a pie plate and baked alongside the casserole for 15 to 18 minutes, or until biscuits have risen and are golden brown. Serve with casserole or cool on a wire rack to use at another meal.
Prep time
20 min
Cook time
1 hr 18 min
Ready In
1 hr 38 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  boneless, skinless turkey breast, cut into bite size pieces
21 1/4 Ounce(oz)  condensed cream of chicken soup
1   large red potato, diced
8 Ounce(oz)  frozen loose pack mixed vegetables, thawed
1 Cup(c)  frozen onion, chopped
1 Teaspoon(t)  salt free chicken seasoning
16 Ounce(oz)  refrigerated biscuits
1 Tablespoon(T)  butter, melted
3/4 Teaspoon(t)  black pepper, ground


Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside. In a large bowl, stir together turkey, soup, potato, mixed vegetables, onion and chicken seasoning until thoroughly combined. Transfer to a 2 1/2 quart casserole. Cover with aluminum foil and place on prepared baking sheet. Bake in preheated oven for 1 hour, or until hot and bubbling. Remove from oven and discard aluminum foil. Gently stir mixture to evenly distribute heat. Arrange 6 biscuits on top of casserole. Brush tops of biscuits with melted butter. Sprinkle with pepper. Bake for 15 to 18 minutes more, or until biscuits have risen and are golden brown.

Additional notes

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