Turkey Pot Pie

Posted: January 24, 2011 in Recipes

1 ½ cup milk, I used nonfat dry milk reconstituted

1 cup LS vegetable stock

1 half Turkey breast, cut into large pieces

1 cup carrots ( I used frozen cut carrots)

1 cup peas

2 celery stalks, split in half and sliced ½ in thick

1 onion chopped fine

3 cloves garlic, grated

1 Tbsp  oil

3 Tbsp no salt seasoning

½ tsp salt

1tsp pepper

2 tsp cornstarch

3 cups biscuit mix (follow directions on mix)

2 Tbsp butter

Preheat oven 350.  In saucepan combine milk, vegetable stock.  In skillet, sweat onion and garlic in 1 Tbsp of oil.  Add onion and garlic to saucepan.  Add no salt seasoning to saucepan.  Cook sauce until bubbling, add cornstarch.  Sauce will be slightly thick.  In skillet add carrots and  celery and sauté at last minute add peas to warm thru.  Combine vegetables into sauce.  Add cut up turkey and taste for seasoning, this is where I added the salt and pepper.  Mix biscuit mix according to directions, place on top of  Turkey mixture in casserole dish.  Bake for 30 minutes, check for doneness. Bake additional 10 min as needed to cook biscuit thru.  Add butter to top of biscuit for last 5 min of baking

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s