Turkey-Biscuit Pot Pie

(5)
3 reviews.
  • 25 min prep time
  • 55 min total time
  • 12 ingredients
  • 6 servings

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)

Directions

  1. 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. 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. 3 Stir carrots, broccoli and turkey into sauce. Spoon turkey mixture into ungreased 2-quart casserole.
  4. 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. 5 Bake uncovered 25 to 30 minutes or until biscuit crust is golden brown.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved