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Ingredients
- 1 tablespoon margarine
- 1/4 cup chopped onion (about 1 small)
- 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)
- and carrots
Biscuit Crust.:
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
Method
- Heat oven to 425 degrees.
- 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.
SERVINGS.
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.
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