Turkey Pot Pie
1 tablespoon margarine
1 1/4 cups chicken broth
2 tablespoons cornstarch
1/2 cup skim milk
1 teaspoon chopped fresh or
1/4 teaspoon dried rosemary -- crumbled
2 cups cut-up cooked turkey
1 package frozen peas -- (10 ounces)
BISCUIT CRUST
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon firm margarine
1/3 cup lowfat sour cream
3 tablespoons skim milk
Heat oven to 425�F. Heat margarine in 2-quart saucepan over
medium-high heat. Saute onion in margarine; reduce heat to medium.
Mix 1/4 cup of the broth and the cornstarch. Stir cornstarch
mixture, remaining broth, the milk and rosemary into onion mixture.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir
in turkey and frozen peas and carrots; break up peas and carrots if
necessary. Pour into ungreased square pan, 8 X 8 X 2 inches. Prepare
Biscuit Crust; place on turkey mixture. Bake uncovered about 30
minutes or until bubbly and crust is golden brown. Yield: 4 serving.
BISCUIT CRUST Mix flour, baking powder and salt. Cut in margarine
until mixture resembles fine crumbs. Mix sour cream and milk until
smooth. Stir sour cream mixture into flour mixture until dough
leaves side of bowl. Turn dough onto lightly floured surface. Roll
gently in flour to coat. Knead lightly 10 times. Pat into 8-inch
square. Cut into 4-inch squares. |