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| Ingredients: |
base
1/2 cup thinly sliced carrots
1 cup canned pea pods, cut into 1/2 inch pieces
3 tbsp butter
~1/2 cup flour (or enough to make the roux clump)
2 cups turkey broth
1/2 tsp dried tarragon, curshed
Salt and pepper, optional
3 cups chopped cooked turkey breast |
biscuit topping
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp tarragon
1 cup milk
1 stick melted butter
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| Cooking
Instructions: |
base
Saute carrots and pea pods until the carrots are soft
Melt butter and whisk in flour and tarragon over medium heat, cook a bit
Whisk in turkey broth until thickened and no lumps
Stir in carrots, pea pods, and turkey.
Pour into 2 quart buttered casserole dish
biscuit topping
Mix together dry ingredients. Stir in milk.
Spread evenly over base.
Pour melted butter over biscuit topping
Cook in preheated oven at 350°F for 30 to 40 minutes or until the biscuit is nicely browned.
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| Additional
Comments: |
Paula Deen recipe for Hurry Up Chicken Casserole
https://www.foodnetwork.com/recipes/paula-deen/hurry-up-chicken-pot-pie-recipe-1947478 |
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