1 pkg. (10 oz.) frozen peas
& carrots
1/4 c. butter or margarine
5 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. poultry seasoning
Dash of pepper
3 stalks celery, chopped
1/2 tsp. parsley
2 c. turkey or chicken stock
1 c. milk
3 c. thin strips cooked turkey
12 cooked sm. white onions or 1 lg. onion, chopped
1 c. cooked diced potatoes
Biscuit topping
Mushrooms, optional
Prepare peas and carrots as directed on package; drain. Melt
butter or margarine in saucepan; blend in flour, salt, poultry
seasoning and pepper. Gradually add stock and milk. Cook and
stir over medium heat until mixture thickens. Add peas and
carrots, turkey, onion, potatoes, celery, parsley and if
desired, mushrooms. Pour into a greased shallow baking dish. You
can either cut biscuit topping into squares or lay over top of
baking dish on top of the hot turkey mixture. Bake at 425
degrees for 25-35 minutes or until topping is golden brown.
Biscuit Topping: Mix 1 1/3 cups all-purpose flour with 1 1/2
teaspoons baking powder and 1/2 teaspoon salt. Cut in 5
tablespoons shortening. Gradually add 1/2 cup milk, stirring
with a fork to form a soft dough. Knead for 30 seconds on a
lightly floured board. Roll in shape of baking dish, but about 1
1/2 inches smaller.
