This recipe gives a twist to the classic turkey pot pie, and your guests won't complain about it. This turkey-biscuit pot pie is great for a comforting weeknight meal. It has a mouth-watering mixture of veggies and turkey while refrigerated biscuits create the golden crust.
Image Source:
Betty Crocker
Method of preparing the Biscuit:
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Preheat the oven to 400°F (200ºC). Cook the carrots and broccoli in 1 cup boiling water for 4 minutes, until only slightly tender, then drain.
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Melt butter over medium heat. Cook the onions until tender. Whisk in the flour, the chicken broth, and sage. Reduce the heat to medium-low, and cook for another 5 minutes. Gradually stir until sauce thickens. Stir the turkey, carrots, and broccoli into the sauce.
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Add the turkey mixture into an ungreased 2-quart casserole.
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Fry the bacon until crisp. Crumble the bacon into a medium bowl. Add remaining biscuit ingredients, and stir until blended. Layer the biscuit batter around the edge of the turkey mixture, as shown in the photo.
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Bake for 25 to 30 minutes or until the crust is golden brown.
Chef's Tip:
Get fresh sage from your local supermarket. They are available throughout the year.
Source: Betty Crocker
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