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Turkey and Veggie Alfredo Pot Pie

 9 Ratings
9 Comments
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 5
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    8K

Let Green Giant® help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days.

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
1
can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
2
tablespoons shredded fresh Parmesan cheese

Directions

  • 1 Heat 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.
  • 2 Meanwhile, 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.
  • 3 Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.
  • 4 Bake 18 to 20 minutes or until biscuits are golden brown.

Expert Tips

Have leftover chicken? You can use it instead of the turkey in this recipe.

If you don’t have fresh basil, substitute about 1 tablespoon dried basil leaves.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
660
Calories from Fat
380
% Daily Value
Total Fat
42g
65%
Saturated Fat
22g
108%
Trans Fat
3 1/2g
Cholesterol
145mg
49%
Sodium
1600mg
67%
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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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