Turkey Pot Pie With Biscuits |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 5 |
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I have a collection of cook books and usually look up a few of the same recipes and combine the ingredients I like from each recipe so that it makes it my own. This one called for chicken but works for either or just as well. So hope you enjoy experiementing with it as I did. Ingredients:
2 cups fresh sliced carrots |
1/2 cup chicken broth |
1 1/2 cups milk |
1/4 cup flour |
1 teaspoon sage |
1 tablespoon margarine or 1 tablespoon butter |
1/2 teaspoon salt |
2 cups cubed cooked turkey or 2 cups chicken, leftovers |
1 (9 ounce) package thawed frozen corn (frozen works fine too) |
1 cup flour |
2 tablespoons chopped green onions |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup milk |
1 tablespoon margarine or 1 tablespoon butter, melted |
Directions:
1. Grease a 3 qt casserole dish.
2. In lg. saucepan, combine carrots and broth; bring to a boil. Reduce heat and cover.
3. Simmer for 5 minutes or til crisp-tender.
4. Heat oven to 400°F In small bowl, mix 1 1/2 cups milk& 1/4 cup flour.
5. Mix the milk mixture, sage, 1 T marg. and 1/2 t salt into carrot mixture. Bring back to a boil, constantly stirring.
6. Boil for approximately 1 min, add chicken and corn.
7. Pour into greased casserole dish.
8. In medium bowl, mix together the 1 cup flour, onions, baking powder, and 1/4 t salt.
9. Once mixed well stir in the 1/2 c milk and 1 T melted or soft marg. until soft dough forms.
10. Drop dough by spoonful evenly onto chicken mixture.
11. Bake at 400F for 20-25 minutes or till top is golden brown.
12. *Note-if not enough biscuits for your liking feel free to double up on the biscuit mix on the top turns out just as well.
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