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DEEP-DISH TURKEY PIE

6 medium carrots, peeled and
quartered
6 medium potatoes, peeled and
quartered
1 small onion, chopped
1/4 c. chopped green pepper
6 Tbsp. butter
1 can cream of chicken soup
3 c. diced cooked turkey
1 1/2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Cook potatoes and carrots in large saucepan until
tender. Drain, reserving 1 cup liquid. Saute onion and green
pepper in 2 tablespoons butter in medium saucepan until soft.
Stir in soup and reserved liquid. Spoon potatoes and carrots
into 8-cup casserole. Pour onion sauce over top. Bake at 425 degrees
for 15 minutes.
Sift dry ingredients together in bowl. Cut in remaining
butter. Add 1/2 cup milk. Stir until blended. Knead lightly
on floured surface. Roll out to 1/2 inch thickness. Cut with
2-inch biscuit cutter. Brush top of biscuits with milk.
Arrange biscuits on top of turkey mixture. Bake for 15 minutes
longer or until biscuits are golden brown. Serves 4 to 6.

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