Deep-dish turkey pie

6 Servings

Ingredients

Quantity Ingredient
6 mediums Potatoes [pealed & diced]
6 mediums Carrots [peeled & diced]
1 small Onion [chopped]
¼ cup Green pepper [chopped]
2 tablespoons Butter
1 can Cream of chicken soup
3 cups Turkey [cooked & chopped]
1½ cup Flour
2 teaspoons Baking powder
½ teaspoon Salt
¼ cup Butter
½ cup Milk

Directions

1) Cover the potatoes and carrots with water in a saucepan and cook `til tender or 15 to 20 min. and drain reserving 1 cup of the liquid... 2) Saut‚ the onion and green pepper in 2 tb of butter in a skillet `til tender... 3) Blend the soup and reserve liquid in a bowl... then place the soup mixture turkey and cooked veggies in a 2 qt casserole and bake in a 425ø oven for 15 min... 4) Combine the flour, baking powder, and salt in a bowl, then cut in the butter `til crumbly, add the milk and mix well. Knead lightly on a floured serface, Roll and cut with 2" biscuit cutter, arrange over turkey mixture. Brush biscuits with additional milk and bake for 15 min longer

Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Typed for you with permission by Fred Goslin on CYBEREALM BBS, home of KOOKNET in Watertown NY. at (315) 786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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