Turkey Biscuit Pie

In a large bowl, mix together:

• 2 cans cream of chicken (or mushroom or celery) soup
• 3 c. turkey (or chicken) cooked & cubed
• 6 – 9 oz. frozen peas (uncooked)
• 1 t. pepper
• 1 T. granulated garlic
• 1 T. granulated onion

Spray a 9×13 pan with PAM. Spread mixture into pan. Place pan on the center rack in the oven. Turn oven on to 400°. Let the oven heat up while you are making the biscuits.

BISCUITS:

In a large bowl mix together well:

• 3 1/2 c. flour
• 1/2 c. powdered milk
• 1 T. baking powder
• 1/2 t. salt
• 1 t. onion powder (can be omitted if you are making this biscuit recipe for eating with jam on it!)
• 1 t. cream of tartar

After the dry ingredients are well blended add:

• 1/2 c. shortening (I always use butter flavor Crisco, but others have had success using Lard!)

Use a pastry blender and cut the Crisco in very well. Now make a small well at the center of the dry ingredients. Pour in:

• 1 c. cold water

Stir until it’s too hard to stir and then use your hand to completely mix. Almost slightly kneading it. Just until it’s all stuck together. Do not over work the batter/dough. 

Remove the turkey pan from the oven. 

Divide the dough into 6 equal pieces. Create 6 biscuits to cover the pan, flattening using your hands. Place biscuits onto the mixture as you complete each biscuit. Return pan to the now preheated 400° oven. Bake for 20-25 minutes. Until the biscuits are browned.

Serve & Eat!