Lunch: Biscuit-Easy Turkey Pot Pie

Need a little comfort? The bacon adds extra flavor to this flavorful, creamy turkey pot pie, which will surely fill the bill.

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Biscuit-Easy Turkey Pot Pie

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

Ingredients

4 slices bacon, cut into 1/2-inch pieces
1 (3/4 to 1-lb.) fresh turkey breast tenderloin, cut into 1/2-inch pieces
2 (10 3/4-oz.) cans condensed 98% fat-free cream of chicken soup
1 (1-lb.) bag frozen broccoli, carrots and cauliflower
1/4 to 1/2 teaspoon poultry seasoning
3/4 cup sour cream
1 (6-oz) can Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits

Instructions

Heat oven to 375 °F. In large skillet, cook bacon over medium heat until crisp. Reserve bacon and 1 tablespoon drippings in skillet.
Add turkey; cook and stir until browned and no longer pink. Stir in soup, vegetables and poultry seasoning. Cook until bubbly, stirring frequently. Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender.
Stir in sour cream. Spoon mixture into ungreased 2 1/2-quart oval casserole or 12x8-inch (2-quart) baking dish.
Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture.
Bake at 375 °F. for 14 to 18 minutes or until biscuits are deep golden brown.

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