JEAN'S TURKEY - MUSHROOM PIE

Thought I would do this year, what I did last year and give you a recipe for any turkey you might have left over from Thanksgiving.  When I got the recipe it said for chicken, but I changed it to turkey.  You can really use this recipe with either chicken, or turkey.

TURKEY - MUSHROOM PIE

1 cup sliced carrots
6 tiny onions
1 10 1/2 or 11 oz can of condensed cream of mushroom soup
1/2 cup milk
3 cups diced, cooked turkey
2 tsp chopped parsley

BISCUITS

1 cup flour
1/4 tsp salt
1 1/2 tsp baking powder
2 Tbsp shortening
1/2 cup milk

Cook vegetables in small amount of water until tender.  Combine soup and milk, heat to boiling; add vegetables, turkey and parsley.  Place in 1 1/2 quart casserole.  Top with baking powder biscuits.

BISCUITS: Sift flour with salt, baking powder; cut in shortening until mixture resembles coarse crumbs.  Add milk all at once and mix.  Roll or pat 1/2 inch thick, cut with biscuit cutter and place on hot filling.  Bake at 450 degrees for 15 minutes.