Biscuit Easy Turkey Pot Pie

4 slices bacon, cut into 1/2 inch pieces
1 (3/4 to 1 lb) turkey breast (cut into 1/2 inch pieces)
2 cans cream of chicken soup
1 (1 lb) pkg frozen broccoli, carrots & cauliflower
1/4-1/2 tsp poultry seasoning
3/4 cup sour cream
1 6-oz can buttermilk flaky biscuits

Heat oven to 375�F.

In large skillet, cook bacon over medium heat until crisp. Reserve bacon and 1 tsp. drippings in skillet.

Add turkey, cook and stir until browned and no longer pink. Stir in soup, vegetables and poultry seasoning. Cook until bubbly, stirring frequently. Reduce heat, cover and simmer 5 to 7 minutes or until vegetables are crisp tender. Stir in sour cream

Spoon mixture into ungreased 2 1/2 quart oval casserole or 12X8 baking dish. Separate dough into 5 biscuits, cut each in half. Arrange, cut side down and outside edge of hot mixture.

Bake at 375� for 14 to 18 mins or until biscuits are deep golden brown.