Deep Dish Turkey Pie Recipe
Ingredients
| 6 medium-size potatoes, pared and quartered | ||
| 6 medium-size carrots, scraped and quartered | ||
| Onion | 1 Small, chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| 3 cups cooked turkey chunks | ||
| Biscuit-Wedge Topping | ||
Directions
GETTING READY
1.Preheat the oven to 425 degrees.
MAKING
2.In a large saucepan, boil salted water.
3.Add potatoes and carrots in it for 15- 20 minutes until soft.
4.Once done, strain and reserve 1 cup liquid.
5.Meanwhile, in a saucepan heat butter or margarine.
6.Put onion and green pepper in it and cook until tender.
7.Add chicken soup and 1 cup reserved liquid in the pan.
8.Take a 8 cup casserole, put vegetables and turkey into it with a spoon.
9.Drizzle the sauce over the vegetables and turkey.
10.Bake the dish for 15 minutes.
SERVING
11.Use as desired.
Tip
For making biscuit wedge topping, put the biscuits as a topping to hot mixture and bake for 15 more minutes.
1.Preheat the oven to 425 degrees.
MAKING
2.In a large saucepan, boil salted water.
3.Add potatoes and carrots in it for 15- 20 minutes until soft.
4.Once done, strain and reserve 1 cup liquid.
5.Meanwhile, in a saucepan heat butter or margarine.
6.Put onion and green pepper in it and cook until tender.
7.Add chicken soup and 1 cup reserved liquid in the pan.
8.Take a 8 cup casserole, put vegetables and turkey into it with a spoon.
9.Drizzle the sauce over the vegetables and turkey.
10.Bake the dish for 15 minutes.
SERVING
11.Use as desired.
Tip
For making biscuit wedge topping, put the biscuits as a topping to hot mixture and bake for 15 more minutes.
Chef
