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Turkey and Veggie Alfredo Pot Pie

Prep 20 min
Total 40 min
Servings 5

Let help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 10, 2018

Make with

Pillsbury Grands! Biscuits

Ingredients

bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce

tablespoon butter

1/2

cup chopped onion

1/2

cup chopped red bell pepper

jar (15 oz) Alfredo sauce

cups cubed cooked turkey

tablespoons chopped fresh basil leaves

1/4

teaspoon freshly ground black pepper

cans (6 oz each) Pillsbury™ Flaky Layers refrigerated Buttermilk biscuits (5 biscuits each)

tablespoons shredded fresh Parmesan cheese

Steps

Hide Images

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 Facts

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%
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;