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| 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 Gold Medal® all-purpose flour |
| 2 | cups chicken or turkey broth |
| 1 | tablespoon chopped fresh or 1 teaspoon dried sage leaves |
| 2 | cups cubed cooked turkey |
|
| 4 | slices bacon |
| 1 | cup Original Bisquick® 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. |
| No change. |
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| You can find fresh sage in small bunches year-round in the produce section of supermarkets. |
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| An easy biscuit topping made with Bisquick® mix tops this family-friendly pot pie. |
Nutrition Information:
360 ( 170); 18g ( 8g, 1g); 75mg; 940mg; 25g ( 3g, 6g); 23g 130%; 25%; 15%; 10% 1 ; 1/2 ; 1 ; 2 1/2 ; 2 1 1/2