Turkey Pot Pie
|Canned vegetable juice cocktail||6 Ounce (1 Can)|
|Sliced small zucchini/Yellow summer squash||2 Cup (32 tbs)|
|Chopped tomatoes||1 1⁄2 Cup (24 tbs)|
|Dried minced onion||1 Tablespoon|
|Dried italian seasoning||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄4 Teaspoon|
|Cooked cubed turkey/Chicken||8 Ounce|
|Packaged biscuit mix||3⁄4 Cup (12 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Dried parsley flakes||1 Teaspoon|
In a small mixing bowl stir together 2 tablespoons of the vegetable juice cocktail and cornstarch; set aside.
In a large saucepan mix zucchini/or summer squash, tomatoes, onion, Italian seasoning, garlic powder, pepper, and remaining vegetable juice cocktail.
Bring to boiling.
Add turkey or chicken and cornstarch mixture.
Cook and stir till thickened and bubbly.
Reduce heat and keep warm.
For biscuit topping, in a medium mixing bowl stir together biscuit mix, milk, Parmesan cheese, and parsley just till moistened.
Transfer the hot chicken mixture to a 1 1/2-quart casserole.
Immediately, drop biscuit topping in 4 mounds atop chicken mixture.
Place casserole on a baking sheet.
Bake in a 400° oven for 15 to 20 minutes or till the topping is golden.
If desired, garnish with fresh thyme and oregano.