Turkey and Veggie Alfredo Pot Pie

By jab120638

Ingredients

• 1 bag (12 oz) Green Giant® Valley Fresh Steamers® frozen broccoli, carrots, cauliflower & cheese sauce
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 jar (15 oz) Alfredo sauce
• 2 cups cubed cooked turkey
• 3 tablespoons chopped fresh basil leaves
• 1/4 teaspoon freshly ground black pepper
• 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
• 2 tablespoons shredded fresh Parmesan cheese

Details

Servings 1
Cooking time 40mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.

Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter about 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.

Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.

Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter about 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.

Cut bisqiots om ja;f and arrange them around edges and bake for 20 minutes