Flaky biscuits, broccoli florets, green onions and slow-cooked turkey filled with alfredo sauce in a green ramekin.

Turkey Alfredo Pot Pies

Name: Turkey Alfredo Pot Pies
Total time: 4 h 20 min
Yield: 5
Cuisine: American
Ingredients: 1 (2 to 2 ½-pound) package JENNIE-O® Boneless Oven-Ready Turkey; 1 (15-ounce) jar Alfredo sauce; ½ cup chopped green onions; 2 cups blanched broccoli florets; ½ cup freshly grated Parmesan cheese; 5 refrigerated biscuits

This easy-to-follow recipe lets you enjoy pot pies without making your own dough. Broccoli florets, green onions and slow-cooked turkey fill this quick and easy Turkey Alfredo Pot Pie dinner.

Total Time

4 Hours 20 Minutes

Serving Size

5 Servings

(2 to 2.5 pound) package JENNIE-O® Boneless Oven-Ready Turkey

(15-ounce) jar Alfredo sauce

1/2

cup chopped green onions

cups blanched broccoli florets

1/2

cup freshly grated Parmesan cheese

refrigerated biscuits

Add one cup water to the bottom of slow cooker. Place turkey breast in the slow cooker. Cut three 1/2-inch slits in the top of the cooking bag. Cook for approximately 4 hours with the slow cooker on HIGH setting. Always cook to well-done, 165°F as measured by a meat thermometer.

Chop turkey. Reserve half in refrigerator for another use. Place remaining half in large bowl.

Heat oven to 375°F.

Grease five, 2-cup capacity ovenproof dishes; place on baking sheet.

Add Alfredo sauce, green onion, broccoli and cheese to turkey, stirring to combine. Spoon into dishes.

Cut each biscuit into 4 wedges. Arrange wedges on top of turkey mixture.

Bake 20 minutes or until biscuits are golden-brown and cooked through.

Calories

340

Protein

26g

Carbohydrates

14g