Open faced turkey hot pie on a white plate.

Slow Cooker Turkey Pot Pie

Name: Slow Cooker Turkey Pot Pie
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 2 large carrots, peeled and sliced; 2 celery stalks, chopped; 1 medium onion, chopped; 1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins; 1 can cream of mushroom soup; 1 cup chicken broth; 1 (16-ounce) can refrigerated biscuits

For a nutritious meal that’s pure comfort, try slow cooker turkey tenderloin in a creamy mushroom and chicken broth. Topped with biscuits and veggies, it’s a fall favorite that takes only 15 minutes to prep. This easy Slow Cooker Turkey Pot Pie saves great for leftovers!

Total Time

3 Hours

Serving Size

6 Servings

large carrots, peeled and sliced

celery stalks, chopped

medium onion, chopped

(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins

can cream of mushroom soup

cup chicken broth

(16-ounce) can refrigerated biscuits

In slow cooker, place carrots, celery and onion. Top with turkey breast tenderloin. In medium bowl, stir together cream of mushroom soup and chicken broth. Pour mixture over turkey.

Cover and cook on HIGH 1:45 hours or LOW 2:25 hours.

Meanwhile, cook biscuits according to package .

Shred turkey with 2 forks, stirring to combine. Top with biscuits and return to slow cooker.

Cook, covered an additional 30 minutes or until mixture is hot. Always cook turkey to well-done, 165°F as measured by a meat thermometer.

Calories

430

Protein

29g

Carbohydrates

44g

Fiber

Sugars