Ingredients
- 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 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
- 4 Slices Bacon
- 1 Cup Original Bisquick Mix
- 1/2 Cup Milk
- 1/2 Cup Shredded Cheddar Cheese (2 oz)
Directions
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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.
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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.
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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.
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Bake 25 to 30 minutes or until biscuit crust is golden brown.