Turkey-Biscuit Pot Pie
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Turn leftover holiday turkey into a comforting casserole. Carrots and broccoli make it a meal in one!
Ingredients
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 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
Instructions
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.
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.
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.
Bake uncovered 25 to 30 minutes or until biscuit crust is golden brown.
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