6 md Potatoes [pealed & diced]
6 md Carrots [peeled & diced]
1 sm Onion [chopped]
1/4 c Green pepper [chopped]
2 tb Butter
1 cn Cream of chicken soup
3 c Turkey [cooked & chopped]
1 1/2 c Flour
2 ts Baking powder
1/2 ts Salt
1/4 c Butter
1/2 c Milk
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
425 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
Yields
6 Servings