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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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |