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Deep Dish Turkey Pie
Deep Dish Turkey Pie
6 medium Potatoes, diced
3 cups turkey, cooked and chopped
6 medium carrots, diced
1 ½ cups flour
1 small onion, chopped
2 teaspoons baking powder
¼ cup green pepper, chopped
½ teaspoon salt
2 tablespoons butter
¼ cup butter
1 can cream of chicken soup
½ cup milk
In a saucepan, cover the potatoes and carrots with water, and cook until tender, about 15 to 20 minutes. Drain, reserving 1 cup of the liquid. In a skillet sauté the onion and green pepper in 2 tablespoons of butter until tender. Blend the soup and reserve liquid in a bowl. Then place the soup mixture, turkey and cooked vegetables in a 2-quart casserole, and bake at 425°F for 15 minutes.
Biscuits: Combine the flour, baking powder and salt in a bowl, cut in the butter until crumbly, add the milk, and mix well. Knead lightly on a floured surface. Roll and cut with a 2″ biscuit cutter and arrange over turkey mixture. Brush biscuits with additional milk, and bake for 15 minutes longer.
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