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Easy Turkey Pot Pie Recipe

Need a little comfort? The bacon adds extra flavour to this creamy turkey pot pie, which will surely do the trick.

Prep Time: 30 Mins | Total Time: 50 Mins | Makes: 6

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Ingredients:

2 cans (284 mL each) condensed cream of chicken soup

1 pkg (500 g) Green Giant* VALLEY SELECTIONS* Frozen California Mix
1/4 - 1/2 tsp (1-2 mL) poultry seasoning
2 cups (500 mL) chopped cooked turkey
3/4 cup (175 mL) sour cream
4 slices bacon, crisply cooked, crumbled
1 can (340 g) Pillsbury* Flaky Rolls

Method:

Heat oven to 375°F (190°C).
Combine soup, vegetables and poultry seasoning in large saucepan. Cook until bubbly, stirring frequently. Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender.
Stir in turkey, sour cream and bacon. Spoon mixture into ungreased 2 1/2 -qt (2.5 L) oval casserole.
Separate dough into 5 biscuits; cut each in half. Arrange; cut side down, around outside edge of hot mixture.
Bake for 14 to 18 minutes or until biscuits are deep golden brown.

Kitchen Tip: Substitution: Leftover chicken can be substituted for turkey in this recipe.

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1 Serving: Calories 370; ( Calories from Fat 110 ); Total Fat 12g ( Saturated Fat 3g , Trans Fat 0g ); Cholesterol 65mg;Sodium 1140mg;Total Carbohydrate 36g ( Dietary Fiber 1g , Sugars 7g ); Protein 28g Percent Daily Value* : Vitamin A 25%; Vitamin C 2%; Calcium 20%; Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet.

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