Turkey-Biscuit Pot Pie

 

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.