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  • Biscuit Turkey Pot Pie

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    Biscuit Turkey Pot Pie
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/4 c. plus 1 Tbsp. butter, divided use
    • 1 c. minced fresh mushrooms
    • 1/2 c. minced yellow onion
    • 1/2 c. minced carrots
    • 1/2 c. minced celery
    • 1/2 c. frzn green peas
    • 2 c. diced cooked turkey (or possibly chicken)
    • 1/4 c. flour
    • 1 1/2 c. chicken broth
    • 1/2 c. lowfat milk
    • 1/2 tsp salt
    • 1 c. buttermilk baking mix
    • 1/3 c. lowfat milk

    Directions

    1. Adult: Heat 1 Tbsp. butter in a medium saucepan over medium heat. Add in mushrooms and onions, and saute/fry till they begin to brown, about 5 min. Put mushroom and onion mix into a 2-qt casserole dish. Heat oven to 425 degrees.
    2. Kids: Add in carrots, celery, green peas and turkey to casserole dish and stir to mix.
    3. Adult: In medium saucepan you used before, heat 1/4 c. butter over medium heat. Sprinkle in flour and stir with a wire whisk till smooth. Add in broth, lowfat milk and salt, stirring constantly to keep lumps from forming. Heat till just boiling and mix is thick. Pour mix over turkey and vegetables. Stir to mix and place in oven. Bake for 25 min.
    4. Kids: In a small bowl, combine baking mix and 1/3 c. lowfat milk. Stir till smooth.
    5. Adult: At the end of 25 min, remove casserole dish from oven. Carefully spoon biscuit dough on top of vegetables and turkey. Return to oven and bake for another 10 to 15 min, or possibly till biscuits are lightly browned. Serve immediately.

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