Ingredients
Units
Scale
Filling:
- 2 cups fresh sliced carrots
- 1/2 cup chicken broth
- 1 1/2 cups milk
- 1/4 cup all-purpose flour
- 1 teaspoon dried sage
- 1 tablespoon butter or margarine
- 1/2 teaspoon salt
- 2 cups cooked, cubed turkey (or chicken)
- 1 (9-ounce) package frozen corn, thawed (or use frozen directly)
- 1 cup all-purpose flour
- 2 tablespoons chopped green onions
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 tablespoon butter or margarine, melted
Instructions
- Prepare the Filling:
- Preheat your oven to 400°F (200°C). Grease a 3-quart casserole dish.
- In a large saucepan, combine the carrots and chicken broth. Bring to a boil, reduce the heat, cover, and simmer for about 5 minutes, or until the carrots are crisp-tender.
- In a small bowl, whisk together the 1 1/2 cups of milk and 1/4 cup of flour until smooth.
- Add the milk mixture, sage, butter, and 1/2 teaspoon of salt to the saucepan with the carrots. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 1 minute).
- Stir in the turkey and corn, then transfer the mixture to the prepared casserole dish.
- Make the Biscuit Topping:
- In a medium bowl, combine the 1 cup of flour, green onions, baking powder, and 1/4 teaspoon of salt.
- Stir in the 1/2 cup of milk and melted butter until a soft dough forms.
- Assemble and Bake:
- Drop spoonfuls of the biscuit dough evenly over the turkey mixture in the casserole dish.
- Bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.
Optional: If you prefer a thicker biscuit layer, double the biscuit ingredients and proceed as directed.
- Prep Time: 10
- Cook Time: 40