Deep Dish Turkey Pie
|Cooked and cubed chicken/Turkey||3 Cup (48 tbs)|
|Sliced cooked carrots||1 Cup (16 tbs)|
|Cubed cooked potatoes||1 Cup (16 tbs)|
|Frozen green peas||1 Cup (16 tbs), thawed|
|Unsifted flour||1⁄3 Cup (5.33 tbs)|
|Instant chicken bouillon/6 chicken-flavor bouillon cube||2 Tablespoon|
|Milk||4 Cup (64 tbs)|
|Biscuit baking mix||2 1⁄4 Cup (36 tbs)|
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.