TURKEY POT PIE BUBBLE BAKE

Turkey Pot Pie Bubble Bake image

Easy and good, even with cut-up chicken breasts browned and added instead of leftover turkey. To make it really quick, use the refrigerated new potatoes cut into wedges.

Provided by Cathy

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes

Time 55m

Yield 6

Number Of Ingredients 9

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Ingredients

cooking spray
1 (10.75 ounce) can condensed cream of chicken soup
1 ⅓ cups milk
1 teaspoon dried Italian herb seasoning
2 cups new potatoes, cut into chunks
3 cups cubed cooked turkey
1 (16 ounce) package frozen mixed vegetables, thawed
1 cup shredded Cheddar cheese, divided
1 (12 ounce) can refrigerated buttermilk biscuits, separated and cut into quarters

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
In a large bowl, stir together the cream of chicken soup, milk, and Italian seasoning until well combined, then mix in the new potatoes, turkey meat, mixed vegetables, and 1/2 cup of Cheddar cheese. Gently stir the cut-up biscuits into the mixture until coated, and spoon the mixture into the prepared baking dish.
Bake in the preheated oven until the top of the casserole is deep golden brown and the biscuits are no longer doughy inside, 35 to 40 minutes. Sprinkle remaining Cheddar cheese on top, and return to oven; bake until cheese topping is melted, an additional 4 to 6 minutes.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 50.4 g, Cholesterol 81.9 mg, Fat 22 g, Fiber 4.7 g, Protein 35.6 g, SaturatedFat 8.7 g, Sodium 1127.6 mg, Sugar 7.5 g