Best Turkey And Veggie Alfredo Pot Pie Recipes

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TURKEY AND VEGGIE ALFREDO POT PIE



Turkey and Veggie Alfredo Pot Pie image

Let help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 10

1 bag (12 oz) 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
2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
2 tablespoons shredded fresh Parmesan cheese

Steps:

  • 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.
  • Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.
  • Bake 18 to 20 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 660, Carbohydrate 41 g, Cholesterol 145 mg, Fat 6 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 2 g, TransFat 3 1/2 g

TURKEY AND VEGGIE ALFREDO POT PIE RECIPE - (4.4/5)



Turkey and Veggie Alfredo Pot Pie Recipe - (4.4/5) image

Provided by CarolineNGa

Number Of Ingredients 10

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 jar (15 ounce) Alfredo sauce
2 cups cubed cooked turkey
1 bag (12 ounce) Green Giant® broccoli, carrots, cauliflower & cheese sauce
3 tablespoons chopped fresh basil leaves
1/4 teaspoon freshly ground black pepper
1 can (12 ounce) Pillsbury® Grands! Jr golden layers buttermilk biscuits
2 tablespoons shredded fresh Parmesan cheese

Steps:

  • 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, stirring occasionally, about 5 minutes or 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. Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese. Bake 18 to 20 minutes or until biscuits are golden brown.

TURKEY AND VEGGIE ALFREDO POT PIE



Turkey and Veggie Alfredo Pot Pie image

Let Green Giant® help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days.

Provided by @MakeItYours

Number Of Ingredients 10

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

Steps:

  • 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.
  • Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.
  • Bake 18 to 20 minutes or until biscuits are golden brown.

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