Turkey Pot Pie
1 tablespoon margarine
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. 4 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.
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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