Turkey-Biscuit Pot Pie

Turn leftover holiday turkey into a comforting casserole. Carrots and broccoli make it a meal in one!

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Servings 6

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( 4 ) Ratings

4 Ratings

5 Stars 25%

4 Stars 25%

3 Stars 25%

2 Stars 25%

1 Stars

Member Reviews ( 2 )

2e1a4628-795d-4c64-8c10-2ca2012c6dc7

ingredients 12
Prep Time 25 min
Total Time 55 min

Ingredients

Filling

2 1/2: cups ready-to-eat baby-cut carrots (12 oz)

2: cups cut-up fresh broccoli

3: tablespoons butter or margarine

1: medium onion, finely chopped (1/2 cup)

3: tablespoons 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 baking mix

1/2: cup milk

1/2: cup shredded Cheddar cheese (2 oz)

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Directions

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.
3 Stir carrots, broccoli and turkey into sauce. Spoon turkey mixture into ungreased 2-quart casserole.
4 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.
5 Bake uncovered 25 to 30 minutes or until biscuit crust is golden brown.

EXPERT TIPS

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Expert Tips

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

An easy biscuit topping made with baking mix tops this family-friendly pot pie.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 170),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 8g, 8% Trans Fat 1g 1% ),
Cholesterol: 75mg; 75%;
Sodium: 940mg; 940%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 3g 3% Sugars 6g 6% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 130%;
Vitamin C: 25%;
Calcium: 15%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Karen_at_Pillsbury2

report Posted May. 17, 2013 11:02 AM

We recommend Bisquick baking mix for use in this recipe.

ineeddinnerideas

report Posted Jan. 3, 2011 9:54 PM

I didn't like this at all. Far to tangy and I still don't know what to use when they say "baking mix" I just used buttermilk mix and the whole thing turned out a cheesy battery mush. This is not anything I would recommend to anyone. Just stick with chicken pot pie, and if you want to be healthy make turkey pot pie not "turkey biscuit pot pie"