Prep 25 mins
Cook 20 mins
I have a collection of cook books and usually look up a few of the same recipes and combine the ingredients I like from each recipe so that it makes it my own. This one called for chicken but works for either or just as well. So hope you enjoy experiementing with it as I did.
- 2 cups fresh sliced carrots
- 1⁄2 cup chicken broth
- 1 1⁄2 cups milk
- 1⁄4 cup flour
- 1 teaspoon sage
- 1 tablespoon margarine or 1 tablespoon butter
- 1⁄2 teaspoon salt
- 2 cups cubed cooked turkey or 2 cups chicken, leftovers
- 1 (9 ounce) packagethawed frozen corn (frozen works fine too)
- 1 cup flour
- 2 tablespoons chopped green onions
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
- 1 tablespoon margarine or 1 tablespoon butter, melted
- Grease a 3 qt casserole dish.
- In lg. saucepan, combine carrots and broth; bring to a boil. Reduce heat and cover.
- Simmer for 5 minutes or til crisp-tender.
- Heat oven to 400°F In small bowl, mix 1 1/2 cups milk& 1/4 cup flour.
- Mix the milk mixture, sage, 1 T marg. and 1/2 t salt into carrot mixture. Bring back to a boil, constantly stirring.
- Boil for approximately 1 min, add chicken and corn.
- Pour into greased casserole dish.
- In medium bowl, mix together the 1 cup flour, onions, baking powder, and 1/4 t salt.
- Once mixed well stir in the 1/2 c milk and 1 T melted or soft marg. until soft dough forms.
- Drop dough by spoonful evenly onto chicken mixture.
- Bake at 400F for 20-25 minutes or till top is golden brown.
- *Note-if not enough biscuits for your liking feel free to double up on the biscuit mix on the top turns out just as well.
This is excellent! I used our last couple of cups of leftover Thanksgiving turkey to make this last night and everyone really loved it! I subbed a teaspoon of poultry seasoning for the sage (don't have any sage) and I subbed parsley for the green onions and added about 1/2 teaspoon of garlic powder to the biscuit mixture. It was tasty and filling and just the right texture. Thanks for an easy one-dish meal!
My family liked this! I added celery, potatoe, and garlic too it. I had some leftover turkey. My turkey was too salty from the brine so I didn't the chicken broth. Its another reason I added the potatoe.
I made a modified version of this that was amazing. Feeds 6 people.
[A] 3 cups cooked turkey, 3 small onions (about 1 1/2 cups), 3 carrots, 2 celery stalks, 2 cloves garlic, 10 oz can of corn, 28 oz can of cream of chicken, chicken bouillon.
[B] 2 cups Bisquick, 1/2 cup shredded cheddar cheese, 2/3 cup milk, 1/4 stick of butter - melted.
[C] 1/4 stick of butter - melted, garlic salt.
[A]  Chop all vegetables and garlic. In a large saute pan on medium-high heat, cook the onions in a tablespoon of butter for three minutes. Add the carrots and celery and cook for another five minutes. Add the garlic and cook for another two minutes. (Total time should be about ten minutes.) Season with thyme and pepper.  Drain the can of corn - reserving the liquid in a measuring cup. If needed, fill with water to complete 1 cup of liquid. (I had to add about 1/4 cup.) Heat in the microwave and add appropriate amount of chicken bouillon. (I added 2 teaspoons.)  In a bowl, mix turkey, cooked vegetables, and corn. Add half the can of cream of chicken (about 14 oz) and the 1 cup of liquid mentioned previously. If needed, add more cream of chicken - the turkey and vegetables should be covered. Transfer to a 13x9 baking pan.
[B] Biscuit topping - Mix Bisquick, milk, butter, and then cheese. (I had to add a splash of milk to get the right consistency.) Spread this evenly on top of the turkey and vegetables in the 13x9 pan. Cook for 15 minutes at 400 degrees.
[C] Brush the biscuit topping with melted butter and sprinkle with garlic salt and parsley. Cook for another 30-40 minutes or until the biscuit topping is a golden brown.