Turkey pot pie with biscuit crust

Yield: 1 Servings

Measure Ingredient
\N \N Filling
1 pounds Ground turkey
1 can Chicken broth (14 oz)
3 tablespoons Butter
3 tablespoons Flour
2 \N Carrots; chopped (approx 1/2
1 medium Onion; chopped
2 \N Stalks celery; chopped
½ cup Frozen peas
\N \N Black pepper
1 teaspoon Or more:thyme, tarragon,
\N \N Oregano
\N \N Biscuit crust
2¼ cup Flour
2½ teaspoon Baking powder
4 tablespoons Butter
1 cup Milk

Mix the baking powder with the 2¼ c of flour. Using your fingers, rub the butter into the flour mixture until there are uniform granules of butter/flour chunks (< 3 mm or so). Stir in the milk. Knead the mixture with your hands until it holds together in a sticky mass. Set aside. Saute the turkey until almost completely cooked. Remove from the pan. Melt 1 T of butter and saute the vegetables (except the peas) until soft. Remove from the pan. Melt remaining 2 T of butter, stir in the flour, and cook to form a roux. Add the broth and seasonings, cooking until thickened. Put the turkey, vegetable mixture, and the peas in the bottom of a baking dish.

Pour the sauce over the filling. Cover the filling with chunks of the biscuit dough. It's ok if the filling is not completely covered. Bake at 450 deg for 15 min, or until crust is firm and somewhat brown.

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