Turkey-Biscuit Pot Pie

TURKEY-BISCUIT POT PIE

Filling:
2 1/2 cups baby-cut carrots (12 oz)
2 cups cut-up fresh broccoli
3 Tbsp. butter or margarine
1/2 cup chopped onion (1 medium)
3 Tbsp. all-purpose flour
2 cups chicken broth
1 tsp. dried sage leaves
2 cups cubed cooked turkey

Biscuits:
4 slices bacon
1 cup Bisquick
1/2 cup milk
1/2 cup shredded Cheddar cheese (2 oz)

Heat oven to 400 degrees. 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. 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. 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. Bake 25 to 30 minutes or until biscuit crust is golden brown.