Biscuit-Topped Turkey Pot Pies

By PattiB

Calories: 580
Total Fat: 41/2g
Total Carbohydrates 0g
Fiber: 2g
Protein: 36g

Ingredients

• 1 can (18.3 oz) Progresso™ Rich & Hearty creamy chicken wild rice soup
• 1 cup diced cooked turkey or chicken
• 1/2 cup Green Giant™ Steamers™ Niblets® frozen corn
• 1/2 cup Green Giant™ frozen sweet peas (from 1-lb bag)
• 3 tablespoons diced red bell pepper
• 1/8 teaspoon dried thyme leaves
• 1 oz sliced Monterey Jack or Cheddar cheese, cut into 4 (3x1x1/8-inch) slices
• 2 Pillsbury™ Grands! ® Frozen Butter Tastin’ Biscuits (from 25-oz bag)
• 1 medium green onion, thinly sliced (1 tablespoon), if desired

Preparation

Step 1

+ Rate or Add a Review

Directions

Heat oven to 350°F. Spray insides of 2 ovenproof 2-cup bowls with cooking spray. In 2-quart saucepan, heat soup, turkey, corn, peas, bell pepper and thyme to boiling, stirring frequently. Remove from heat.

Into each serving bowl, pour half of the hot soup mixture. Carefully place 2 cheese slices in center on top of soup in each bowl. Place biscuits over cheese; spray biscuits with cooking spray.

On cookie sheet with sides, place bowls; bake 38 to 43 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving. Garnish with green onion.