Turkey Bacon Biscuit Pot Pie

!±8± Turkey Bacon Biscuit Pot Pie

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) 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.

Turkey Bacon Biscuit Pot Pie

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