Deep Dish Turkey Pie Recipe
Ingredients
| 3 cups cubed cooked turkey or chicken | ||
| 1 cup sliced cooked carrots | ||
| 1 cup cubed cooked potatoes | ||
| Frozen green peas | 1 Cup (16 tbs), thawed | |
| Butter/Margarine | 6 Tablespoon | |
| Unsifted flour | 1/3 Cup (16 tbs) | |
| 2 tablespoons Chicken-Flavor Instant Bouillon or 6 Chicken-Flavor Bouillon Cubes | ||
| Pepper | 1/4 Teaspoon | |
| Milk | 4 Cup (16 tbs) | |
| Biscuit baking mix | 2 1/4 Cup (16 tbs) | |
Directions
Preheat oven to 375°F In large saucepan, melt margarine; stir in flour, bouillon and pepper.
Over medium heat, gradually add milk; cook and stir until bouillon dissolves and mixture thickens.
Add remaining ingredients except biscuit mix; mix well.
Pour into 2 1/2 quart baking dish.
Prepare biscuit mix according to package directions for rolled biscuits.
Roll out to cover dish; cut slashes in center of dough.
Place on top of dish; crimp edges.
Bake 40 minutes or until golden.
Refrigerate leftovers.
Over medium heat, gradually add milk; cook and stir until bouillon dissolves and mixture thickens.
Add remaining ingredients except biscuit mix; mix well.
Pour into 2 1/2 quart baking dish.
Prepare biscuit mix according to package directions for rolled biscuits.
Roll out to cover dish; cut slashes in center of dough.
Place on top of dish; crimp edges.
Bake 40 minutes or until golden.
Refrigerate leftovers.
Chef
