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