Let help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days.
Turkey and Veggie Alfredo Pot Pie
- Prep Time 20 min
- Total 40 min
- Servings 5
- Ingredients 10
Ingredients
- 1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 jar (15 oz) Alfredo sauce
- 2 cups cubed cooked turkey
- 3 tablespoons chopped fresh basil leaves
- 1/4 teaspoon freshly ground black pepper
- 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
- 2 tablespoons shredded fresh Parmesan cheese
Make With
Pillsbury Grands! Biscuits
Instructions
-
Step1Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.
-
Step2Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter about 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
-
Step3Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.
-
Step4Bake 18 to 20 minutes or until biscuits are golden brown.
Nutrition
660
Calories
42g
Total Fat
29g
Protein
41g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 660
- Calories from Fat
- 380
- Total Fat
- 42g
- 65%
- Saturated Fat
- 22g
- 108%
- Trans Fat
- 3 1/2g
- Cholesterol
- 145mg
- 49%
- Sodium
- 1600mg
- 67%
- Potassium
- 240mg
- 7%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 2g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 25%
- 25%
- Calcium
- 25%
- 25%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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