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Turkey-Biscuit Pot Pie

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

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( 66 Ratings)

66 Ratings

5 Stars 55%

4 Stars 21%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 17 )

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Prep Time 25 min
Total Time 55 min
Servings 6

Ingredients

Filling

2 1/2: cups baby-cut carrots (12 oz)

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-oz 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 oz)

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Directions

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. 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.

EXPERT TIPS

Expert Tips

You can find fresh sage in small bunches year-round in the produce section of supermarkets.

An easy biscuit topping made with Bisquick® mix tops this family-friendly pot pie.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 8g, 8% Trans Fat 1g 1% ),
Cholesterol: 75mg; 75%;
Sodium: 900mg; 900%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 3g 3% Sugars 5g 5% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 170%;
Vitamin C: 25%;
Calcium: 15%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 17 Reviews View All

Posted 3/27/2012 12:30:37 PM REPORT ABUSE SBuckster said:

Rating:

Love this recipe. Swapped out the broccoli and some of the carrots for potatoes (2 small), 1.5 cups of corn, and 1 cup of green bean. Didn't alter the remainder of the recipe and it worked great. As the others say, I'll be making more biscuit next time. It was my fave part!

This reply was: Helpful Inspiring

Posted 11/10/2011 3:29:41 PM REPORT ABUSE nataliestj said:

Rating:

This recipe was very easy to make and a hit with my 5 and 3 year old! I made it using a pack of mixed vegetables and added dumplings. It disappeared. Definitely will add this to the line-up! Next time will add broccoli along with the mix vegetables.

This reply was: Helpful Inspiring

Posted 9/5/2011 3:10:29 PM REPORT ABUSE NakiaR said:

Rating:

This came out great! It was delicious! I use chicken and left out the bacon because we don't eat pork. Fall is around the corner so add this one to your menu. Thanks!

This reply was: Helpful Inspiring