Notes:
My Kids love this dish
Ingredients:
6 medium potatos (Diced Up)
1/2 cup milk
2 teaspoon Baking Powder
1 12 oz can Cream of chicken soup
1/4 cup Peanut Butter
1 1/2 cup Flour
6 medium Carrots
2 tablespoon Butter
1/2 teaspoon Salt
3 cup Turkey Chopped and cooked
1/4 cup Chopped Green Peppers
Preparation:
Chop Potatos Carrots and green peppers. Cook turkey by boiling or frying and then cut into chunks.
Cooking Instructions:
In a saucepan, cover the potatoes and carrots with water, and cook until tender, about 15 to 20 minutes. Drain, reserving 1 cup of the liquid. In a skillet sauté the onion and green pepper in 2 tablespoons of butter until tender. Blend the soup and reserve liquid in a bowl. Then place the soup mixture, turkey and cooked vegetables in a 2-quart casserole, and bake at 425°F for 15 minutes. Biscuits: Combine the flour, baking powder and salt in a bowl, cut in the butter until crumbly, add the milk, and mix well. Knead lightly on a floured surface. Roll and cut with a 2" biscuit cutter and arrange over turkey mixture. Brush biscuits with additional milk, and bake for 15 minutes longer.