Preheat oven to 400°F. Spray a 2 quart casserole dish with nonstick spray. In large saucepan, combine carrots and broth and bring to a boil. Cover and reduce heat, simmering for 2 to 3 minutes or until carrots are crisp. In a small bowl, whisk together milk and flour and blend well. Stir milk mixture, sage, margarine, and salt into carrot mixture. Bring to a boil, stirring constantly and boil for 1 minute longer. Stir in chicken or turkey and peas. Pour entire filling mixture into prepared casserole dish.

Topping: In medium bowl, combine first four ingredients and stir. Cut in margarine until mixture resembles coarse meat. Add buttermilk, stirring well to mix. Drop by teaspoons onto chicken mixture, covering it entirely. Bake 25 to 30 minutes or until biscuits are golden brown.