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Easy Mock Turkey Pot Pie

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BRIGGIE1123

Leftover turkey or chicken, canned or frozen vegetables, canned soups and biscuits make this a quick and easy variation on pot pie!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 670 kcal
  • 34%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 69.8g
  • 23%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 2483 mg
  • 99%

Based on a 2,000 calorie diet

Directions

  1. In a large, deep skillet over medium heat, mix together the cooked turkey meat, cream of chicken soup, cream of broccoli soup, milk, and carrots; season with black pepper. Bring the mixture to a simmer.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place biscuits 1 to 2 inches apart on an ungreased baking sheet. Bake in the preheated oven until biscuits are golden brown, 13 to 17 minutes.
  4. To serve, split the biscuits horizontally, and place onto serving plates; ladle the turkey and sauce over the biscuits.
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