Ingredients

• 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

1. Prepare the Filling: Preheat your oven to 400°F (200°C). Grease a 3-quart casserole dish.

2. 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.

3. In a small bowl, whisk together the 1 1/2 cups of milk and 1/4 cup of flour until smooth.

4. 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).

5. Stir in the turkey and corn, then transfer the mixture to the prepared casserole dish.

6. Make the Biscuit Topping: In a medium bowl, combine the 1 cup of flour, green onions, baking powder, and 1/4 teaspoon of salt.

7. Stir in the 1/2 cup of milk and melted butter until a soft dough forms.

8. Assemble and Bake: Drop spoonfuls of the biscuit dough evenly over the turkey mixture in the casserole dish.

9. Bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.