Turkey/Chicken Biscuit Pot Pie

Turkey (or Chicken) Biscuit Pot Pie

Ingredients

Filling:

2 1/2 C baby-cut carrots (12oz)

2 C cut-up fresh broccoli

3 Tbsp. butter 

1/2 C chopped onion (1 med)

3 Tbsp flour

2 C chicken broth

1 Tbsp chopped fresh or 1 tsp dried sage leaves

2 C cubed cooked turkey (or chicken)

Biscuits:

4 slices bacon

1 C bisquick mix

1/2 C milk

1/2 C shredded cheddar cheese

Directions

1. Heat oven to 400. In 2 qt saucepan, heat 1 C water to boiling. Add carrots and broccoli; cook about 4 min or until carrots and broccoli are crisp-tender. Drain. 

2. Meanwhile, in 3 qt saucepan, melt butter over medium heat. Add onion; cook about 2 min, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to med-low; cook about 5 min, stirring occasionally, until sauce thickens. Stir carrots, broccoli, and turkey into sauce. Spoon turkey mixture into ungreased 2 qt casserole. 

3. Microwave bacon on high 4-6 min 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 25-30 min or until biscuit crust is golden brown. 

I used poultry seasoning instead of sage (it is mostly made up of sage). I used chicken instead of turkey and it was great. I also put the bacon in the oven instead of microwaving. I put it in while the oven is still cold, then set the oven to 400 and set the timer for 20.