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Easy old-fashioned turkey pot pie
Preparation time: 7 minutes
1 can (10 3/4 ounces) reduced-sodium, reduced-fat cream of chicken soup
Preheat oven to 350˚F. Pour cream of chicken soup, fat-free milk, chopped, cooked turkey, and frozen mixed vegetables into a casserole dish. Stir until well combined. Open container of prepared biscuits. Place 8 biscuits on top of soup mixture. (Reserve remaining 2 biscuits for another meal.) Place casserole in oven. Bake for approximately 25–30 minutes until biscuits are golden-brown and contents are heated through.
Yield: 4 servings
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