Turkey and Biscuits

By vail28

Ingredients

• 1 cup chicken broth
• 1/2 cup finely chopped onion (1 medium)
• 1/2 cup finely chopped celery (1 stalk)
• 1-1/2 cups loose-pack frozen peas and carrots
• 1-1/2 cups milk
• 3 tablespoons all-purpose flour
• 2 cups cubed cooked turkey breast
• 1/2 teaspoon dried sage, crushed
• 1/8 teaspoon black pepper
• 1-1/4 cups packaged biscuit mix
• 2 teaspoons dried parsley flakes, crushed

Preparation

Step 1

In a medium saucepan stir together broth, onion, and celery. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Add peas and carrots; return to boiling.
In a small bowl stir together 1 cup of the milk and the flour until smooth; stir into vegetable mixture in saucepan. Cook and stir until thickened and bubbly. Stir in turkey, sage, and pepper. Transfer to a 2-quart casserole.
In a small bowl combine biscuit mix, the remaining 1/2 cup milk, and the parsley. Stir with a fork just until moistened. Spoon into 8 mounds on top of the hot turkey mixture in casserole. Bake, uncovered, in a 425 degree F oven for 20 to 25 minutes or until biscuits are golden brown. Makes 4 servings.