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Turkey and Veggie Alfredo Pot Pie
Turkey and Veggie Alfredo Pot Pie
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Prep Time:
20 minutes
Total Time:
40 minutes
Transform your holiday leftovers into a quick and creamy turkey and veggie casserole for busy days.
Ingredients:
  • 1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce
  • 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
  • 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
  • 2 tablespoons shredded fresh Parmesan cheese
Instructions:
  • Preheat oven to 375°F and generously spray an 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables according to package directions for the shortest recommended time.
  • In a 10-inch nonstick skillet, melt 1 tablespoon of butter over medium heat. Sauté onion and bell pepper in the melted butter for about 5 minutes until tender. Add Alfredo sauce, turkey, cooked vegetables, basil, and black pepper. Cook until mixture is heated through and bubbling, while stirring constantly. Transfer the mixture into a baking dish.
  • Divide dough into 10 biscuits. Slice each biscuit in half horizontally. Place around the perimeter of the baking dish, slightly overlapping. Sprinkle with Parmesan cheese.
  • Bake until biscuits are perfectly golden brown, approximately 18 to 20 minutes.

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