Description
Yesterday, I cooked a turkey breast in my Instant Pot so I could remake some of these older recipes on my blog like this Bubble Up Turkey Pot Pie.
Ingredients
Scale
2 to 3 cups of shredded turkey
1 cup of mixed frozen vegetables
1 10oz can of cream of chicken soup 98% fat-free
1 cup of reduced-fat cheddar
4 Grands Pillsbury Biscuits Buttermilk (cut into quarters)
Instructions
- Heat oven to 375°F. Lightly spray an 8x8-inch glass baking dish with cooking spray.
- In a large bowl, stir together 2 cups shredded or chopped cooked turkey breast and 1 can cream of chicken soup. Add 1 cups frozen vegetables and 1 cup shredded Cheddar cheese; mix until combined. Pour into baking dish (8x8); spread in even layer.
- Separate 1 can Pillsbury™ Grands!™ Flaky Layers refrigerated butter biscuits into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Drizzle with 2 tablespoons melted butter; toss to coat. Spread biscuit pieces evenly over turkey mixture.
- Bake 20 to 22 minutes or until biscuit pieces are thoroughly baked and center of casserole is bubbly.
Notes
Freestyle Points: 8
Nutrition
- Serving Size: 1 cup
- Calories: 458
- Sugar: 3.6g
- Fat: 18.8g
- Saturated Fat: 9.7g
- Carbohydrates: 24.6g
- Fiber: 1.8g
- Protein: 47.2g