Turkey-Biscuit Pot Pie

Instead of rolling out a crust, top a mouth-watering mixture of veggies and turkey with easy-to-make biscuits.

Recipe from Betty Crocker
Turkey-Biscuit Pot Pie
SERVINGS
6
SERVING SIZE
1  cup
PREP TIME
25 mins
TOTAL TIME
55 mins
by 7  people
add your rating
add a comment

Related Categories:

Savory Pies, Turkey
Ingredients
    Filling
    • 2 1/2  cups baby-cut carrots (12 ounces)
    • 2   cups cut-up fresh broccoli
    • 3   tablespoons butter or margarine
    • 1/2  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 sage leaves
    • 2   cups cubed cooked turkey
    Biscuits
    • 4   slices bacon
    • 1   cup Original Bisquick® mix
    • 1/2  cup milk
    • 1/2  cup shredded Cheddar cheese (2 ounces)
    Related Video
    How to Make Sweet Potato Pie

    You know fall is in the air when sweet potato pies start appearing on dinner tables. Serve this with some ice cream and you will have a perfect autumn treat.

    Directions
    1. 
    Heat oven to 400 degrees 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. Stir carrots, broccoli and turkey into sauce. Spoon turkey mixture into ungreased 2-quart casserole.
    3. 
    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.
    4. 
    Bake 25 to 30 minutes or until biscuit crust is golden brown.
    Tip:
    1. 
    High Altitude (3500-6500 ft): No change.

    nutrition information

    Per Serving: cal. (kcal) 360, Fat, total (g) 18, chol. (mg) 75, sat. fat (g) 8, carb. (g) 26, Trans fatty acid (g) 1, fiber (g) 3, sugar (g) 5, pro. (g) 23, vit. A (IU) 8260, vit. C (mg) 15, sodium (mg) 900, calcium (mg) 151, Vegetables () 1, Starch () 2, Lean Meat () 3, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
    Comments
    Back to Top