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Turkey-Biscuit Pot Pie

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By Betty Crocker Kitchens
Updated Mar 14, 2010
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Instead of rolling out a crust, top a mouth-watering mixture of veggies and turkey with easy-to-make biscuits.

Turkey-Biscuit Pot Pie

  • Prep Time 25 min
  • Total 55 min
  • Servings 6
  • Ingredients 12
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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

Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Bake 25 to 30 minutes or until biscuit crust is golden brown.

Nutrition

360 Calories
18g Total Fat
23g Protein
26g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
8g
42%
Trans Fat
1g
Cholesterol
75mg
24%
Sodium
900mg
37%
Potassium
550mg
16%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
12%
Sugars
5g
Protein
23g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
10%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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