Turkey-Biscuit Pot Pie

*The original recipe is from Betty Crocker, but I made a few minor changes (listed below).

2 1/2 c. carrots, cut into bite sized pieces

1 c. fresh broccoli, cut into bite sized pieces

1 c. fresh cauliflower, cut into bite sized pieces

(You could substitute the veggies with whatever your family likes... peas, potatoes, beans, squash)

3 Tbs. butter or margarine

1/2 c. chopped onion

3 Tbs. flour

2 c. chicken broth

1/2 tsp. sage

2 c. cubed cooked turkey (you could substitute chicken)

Biscuits:

1 c. Bisquick

1/2 c. milk

1/2 c. shredded cheddar cheese

In 2 qt. saucepan, heat 1 cup water to boiling. Add carrots, broccoli, and cauliflower; cook about 4 minutes or until they are crisp-tender. Drain.

Meanwhile, in a 3 qt. saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with a whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, broccoli, cauliflower, and turkey into sauce. Spoon mixture into 2 qt. casserole dish.

Combine biscuit ingredients, stir until just blended. Spoon batter around the top of the turkey mixture.

Bake at 400 degrees for 25-30 minutes or until biscuits are golden brown.