Turkey-Biscuit Pot Pie

Turkey-BiscuitPot Pie

Serves6

FILLING:

2 Cups Baby-Cut Carrots (12 Ounces)

2 Cups Cut-Up Fresh Broccoli

3 Tablespoons Butter or Margarine

Cup Chopped Onion (1 Medium)

3 Tablespoons Gold Medal All-Purpose Flour

2 Cups Progresso Chicken Broth (From 32-Ounce Carton)

1 Tablespoon Chopped Fresh or 1 Teaspoon Dried SageLeaves

2 Cups Cubed Cooked Turkey

BISCUITS:

4 Slices Bacon

1 Cup Original Bisquick Mix

Cup Milk

Cup Shredded Cheddar Cheese (2 Ounces)

Heat oven to 400F. 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.
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.
Place bacon on microwavable plate; cover with microwaveable 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.
Bake 25 to 30 minutes or until biscuit crust is golden brown.

Tips:

You can find fresh sage in small bunches year-round in the produce section of the supermarket.

Recipe Credit: Betty Crocker