Biscuit-Topped Turkey Pot Pies

1 can (18.3 oz) Progresso® Rich & Hearty creamy chicken wild rice soup
1 cup diced cooked turkey or chicken
1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup Green Giant® 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.
Add a little zip when you substitute Monterey Jack cheese with peppers for the cheese.

Nutritional Information

1 Serving (1 Serving)

  • Calories 580
    • (Calories from Fat 240),
  • Total Fat 26g
    • (Saturated Fat 8g,
    • Trans Fat 4 1/2g),
  • Cholesterol 90mg;
  • Sodium 1690mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 2g,
    • Sugars 11g),
  • Protein 36g

From  Pillsbury

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One Response to Biscuit-Topped Turkey Pot Pies

  1. Nikki says:

    Yum. This sounds like a good comfort food. Warm you up, kind of meal.

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