Deep Dish Turkey Pie
Source of Recipe
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List of Ingredients
6 med. size potatoes, pared and quartered
6 med. size carrots, scraped and quartered
1 sm. onion, chopped (1/4 c.)
1/4 c. chopped green pepper
2 T. butter or margarine
1 can (10 3/4 oz) cr. of chicken soup
3 c. cooked turkey chunks
Biscuit Wedge Topping *
Recipe
Cook potatoes and carrots in boiling
salted water in lg. saucepan 15 to 20
min., or until tender; drain, saving 1 c. of
liquid for nest step. While vegs. cook,
sauté onion and green pepper in butter
or margarine until soft in saucepan; stir
in chicken soup and 1 c. saved liquid.
Spoon vegs. and turkey into 8c.
casserole; pour sauce over. Bake at
425° 15 min. while making topping;
arrange biscuits on top of hot mixture;
bake 15 min. longer, or until biscuits are
golden. Makes 6 servings.
Biscuit Wedge Topping: Sift 1 1/2 c.
sifted all purpose flour, 2 t. baking
powder, and 1/2 t. salt into med. size
bowl; cut in 1/4 c. (1/2 stick) butter or
margarine; add 1/2 c. milk all at once;
stir just until blended. Turn dough out
onto lightly floured pastry cloth or
board, knead lightly 1/2 min.; roll out to
a 7" round; cut into 6 wedges; brush
tops lightly with milk; sprinkle with 1/4 t.
poppy seeds.
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