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Nutrition Facts
Serving Size 204 g
(Approx. 8 Servings)
Amount Per Serving
Calories 310 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 3 g 15%
Trans Fat 2.0 g
Cholesterol 25 mg 8%
Sodium 790 mg 33%
Total Carbohydrate 38 g 13%
Dietary Fiber 2 g 8%
Sugars 10 g
Protein 16 g
Vitamin A 4% Iron 2%
Vitamin C 2% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Buttermilk Biscuit Turkey Pot Pie
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

1/2 cup(s) white onions, chopped
1/2 cup(s) H-E-B Sour Cream, fat free
16 Oz H-E-B Mixed Vegetables, frozen
10 1/2 Oz Hill Country Fare Chicken Soup
2 cup(s) H-E-B Oven Roasted Turkey, chopped
10 Oz Jumbo Buttermilk Biscuits
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Heat oven to 375°F.
Spray a 9x13-inch baking dish with non-stick cooking spray, and set aside.
In a sauté pan, cook onions in oil 5-6 minutes until soft and slightly colored; add sour cream, frozen vegetables, soup and turkey, then stir to heat through; remove from heat, and pour into prepared baking dish.
Place the buttermilk biscuits on top of hot chicken pot pie filling, then bake uncovered on center oven rack for 15 minutes until biscuits are golden brown.



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