Turkey-Biscuit Pot
Turkey-Biscuit Pot
Ingrediënten
Filling
- 1 cup water
- 2½ cups ready-to-serve baby-cut carrots 12 oz
- 2 cups cut-up fresh broccoli
- 3 tablespoons butter
- ½ cup chopped onion 1 medium
- 3 tablespoons all-purpose flour
- 2 cups 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
- ½ cup milk
- ½ cup shredded Cheddar cheese 2 oz
Instructies
- Heat oven to 400°F.
- In 2-quart saucepan, heat 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 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 batter around edge of turkey mixture.
- Bake uncovered 25 to 30 minutes or until biscuit crust is golden brown.
Nutritional Information
Calories: 360 kcal
