Topped with buttermilk biscuits, this pot pie is surprisingly simple to prepare, yet every bit as tasty as you’d expect.
16-oz. pkg. frozen mixed vegetables, thawed and drained
2 14-3/4 oz. cans creamed corn
10-3/4 oz. can cream of mushroom soup
3/4 c. milk
2 c. cooked turkey, chopped
2 12-oz. tubes refrigerated buttermilk biscuits, quartered
Mix vegetables, corn, soup, milk and turkey; pour into a 13"x9" baking pan sprayed with non-stick vegetable spray. Top with biscuits; bake at 350 degrees for 35 to 40 minutes, or until biscuits are golden. Serves 6.
Set the table with a kids-eye view! Arrange stickers on a plastic tablecloth or cut placemats from kraft paper and set out some crayons. Have kids “dress up” for dinner and wear beads, feather boas and hats...make family dinners fun and memorable.