Turkey Pot Pie

No need for you to wait until the day after Thanksgiving to make this Turkey Pot Pie Recipe with a biscuit topping. Just buy a pound of thick, sliced turkey at your deli counter any time of the year. Or, use leftover chicken or beef and pretend it’s turkey. Who’s to know?

Ingredients

For Pie:

2 cups cooked turkey, cubed
2 cups chicken broth
2 1/2 cups baby carrots, sliced
2 cups fresh broccoli
3 Tbsp unsalted butter
1/2 cup onion, diced
3 Tbsp all-purpose flour
2 tsp dried sage

For Biscuit Topping:

4 slices bacon
1 cup Bisquick Baking Mix
1/2 cup milk
1/2 cup cheddar cheese, shredded

Instructions

Preheat oven to 400 F.

Melt butter in a medium saucepan over medium heat.

Add onions and sauté for 2 minutes or until tender.

Add sage and flour. Whisk to get rid of lumps.

Stir in chicken broth, carrots and broccoli.

Cook for about 4 minutes to thicken the broth and soften veggies.

Add turkey and stir well.

Transfer into a 2 quart casserole dish and set aside.

Cook bacon until crisp. Crumble into a mixing bowl.

Add Bisquick, milk and cheese; Stir until well blended.

Spoon the batter around the edges of the casserole, leaving the center open.

Bake until the biscuit crust is golden brown, about 25 minutes.

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 6-8 servings

Photo by jeffreyw