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 4.0 10  people
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Related Categories:

Savory Pies, Turkey
Ingredients
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    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)
    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
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