Turkey-Biscuit Pot Pie

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

  • prep time 25 min
  • total time 55 min
  • ingredients 12
  • servings 6

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)
  • 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.
  • 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.
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