Chicken and Biscuit Pot Pie

I got the basis of this recipe from Betty Crocker.  I have to say though, I do not buy Bisquick.  It is more affordable to make my own Bisquick mix.  Instead of using bags of baby carrots, I peeled and sliced carrots.  I used some boneless skinless chicken breasts, that I cooked prior to adding them to the pot pie, instead of the turkey.

Filling

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 Gold Medal® all-purpose flour
2	cups Progresso® chicken broth (from 32-oz carton)
1	tablespoon chopped fresh or 1 teaspoon dried sage leaves
2	cups cubed cooked turkey

Biscuits

4	slices bacon
1	cup Original Bisquick® mix
1/2	cup milk
1/2	cup shredded Cheddar cheese (2 oz)

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1. 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.
2. 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.
3. 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.
4. Bake 25 to 30 minutes or until biscuit crust is golden brown.