Turkey-Biscuit Pot Pie
Recipe from Betty Crocker

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



by 6  people


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Servings: 6
Serving size: 1  cup
Prep Time: 25 mins
Total Time: 55 mins
Related Categories: Savory Pies, Turkey
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Ingredients
    Filling
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      2 1/2  cups 
      baby-cut carrots (12 ounces)
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      2   cups 
      cut-up fresh broccoli
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      3   tablespoons 
      butter or margarine
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      1/2  cup 
      chopped onion (1 medium)
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      3   tablespoons 
      Gold Medal® all-purpose flour
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      2   cups 
      Progresso® chicken broth (from 32-ounce carton)
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      1   tablespoon 
      chopped fresh or 1 teaspoon dried sage leaves
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      2   cups 
      cubed cooked turkey
    Biscuits
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      4   slices 
      bacon
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      1   cup 
      Original Bisquick® mix
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      1/2  cup 
      milk
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      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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