Biscuit-Topped Turkey Pot Pie
Tender turkey and vegetables, savory sauce and golden brown biscuit topping; a guaranteed family favorite!
Filling:
2-1/2 cups sliced carrots
2 cups frozen chopped broccoli, thawed
3 tablespoons butter or margarine
1/2 cup chopped onion
3 tablespoons all-purpose flour
2 cups chicken broth
1 teaspoon dried sage leaves
2 cups cooked turkey, cut into cubes*
1/2 teaspoon salt
1/4 teaspoon pepper
Biscuits:
5 slices bacon
1 cup all-purpose baking mix (Bisquick)
1/2 cup milk
2/3 cup shredded Cheddar cheese
1.In a 2 quart saucepan over high-heat, bring 1 cup water to boiling. Add carrots and broccoli. Cook until carrots and broccoli are crisp tender; about 4 minutes. Drain.
2. In a 3 quart saucepan over medium heat, melt butter; add onion and cook, stirring occasionally, until tender, about 2 minutes. With wire whisk, beat in flour. Gradually beat in broth, sage, salt and pepper. Reduce heat to medium-low and cook 5 minutes, stirring occasionally, until sauce is thickened. Stir in carrots, broccoli and turkey. Spoon turkey mixture into an ungreased 11×7-inch (2 quart) baking dish.
3. In a large skillet over medium-high heat, cook bacon until crisp; drain and crumble. Transfer crumbled bacon to a medium bowl. Add baking mix, milk and cheddar cheese; stir just until blended. Spoon biscuit batter around edges of turkey mixture.
4. Bake at 400 degrees F for 25 to 30 minutes or until biscuit crust is golden brown. Makes 6 servings.
* You may substitute cooked chicken for the turkey, if desired.
