Ingredients: 1 onion chopped 1/2 pkg tiny baby carrots, cut in half 1 red skinned potato cubed 1 stalk celery chopped 1 bay leaf water to cover 2 cups cooked cubed turkey 1 can ( 15 oz. kernal corn drained ) 1/2 stick margarine 1/2 cup flour drained liquid from cooked vegetables Your favorite drop or spoon biscuit recipe Directions:Place onion, carrots, potatoes, celery, bay leaf in a small pot and cover with water. Bring to boil and simmer until carrots and potatoes are tender. Drain and reserve liquid.Discard bay leaf. In another saucepan make a roux. Melt margarine and stir in flour to make a paste and cook and stir till light golden.Gradually add hot reserved vegetable liquid and cook and whisk until thick sauce consisitency. If more liquid is needed use extra water or turkey stock. Combine the cooked vegetables, turkey, corn and sauce and mix well. Place mixture in a 9 inch deep dish casserole pie dish. Use your favorite biscuit recipe but add extra liquid so mixture is stirable and you can drop spoonfuls over the turkey mixture. Bake 375 about 20 minutes or until biscuits are golden and mixture is well heated. Spoon out potions to serve. Serve 6 to 8. Pot pie reheats well. Note: although biscuits taste great with the recipe, I have at other times piped on thick home made mashed potatoes as a topping for my pot pies or have covered with a pastry crust. But the drop biscuits are the easiest topping |