Turkey-Biscuit Pot Pie

 


Ingredients

Filling

  • 2 1/2
    cups baby-cut carrots (12 oz)
  • 2
    cups cut-up fresh broccoli
  • 3
    tablespoons butter or margarine
  • 1/2
    cup chopped onion (1 medium)
  • 3
    tablespoons Gold Medal™ all-purpose flour
  • 2
    cups Progresso™ chicken broth (from 32-oz carton)
  • 1
    tablespoon chopped fresh or 1 teaspoon dried sage leaves
  • 2
    cups cubed cooked turkey

Biscuits

  • 4
    slices bacon
  • 1
    cup Original Bisquick™ mix
  • 1/2
    cup milk
  • 1/2
    cup shredded Cheddar cheese (2 oz)

Steps

1 Heat oven to 400°F. In 2-quart saucepan, heat 1 cup water to boiling. Add carrots and broccoli; cook about 4 minutes or until carrots and broccoli are crisp-tender. Drain.

2 Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, broccoli and turkey into sauce. Spoon turkey mixture into ungreased 2-quart casserole.

3 Place bacon on microwavable plate; cover with microwavable paper towel. Microwave on High 4 to 6 minutes or until crisp. Crumble bacon; place in medium bowl. Add remaining biscuit ingredients; stir just until blended. Spoon biscuit batter around edge of turkey mixture.

4 Bake 25 to 30 minutes or until biscuit crust is golden brown.

 

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