1. Preheat oven to 425°F.
2. For filling, warmth oil in giant skillet over medium warmth. Add bell pepper, celery and onion; prepare dinner and stir four to five minutes. Stir in flour till blended. Stir in broth, potato, thyme, salt and black pepper; carry to a boil. Reduce warmth; cowl and simmer eight to 10 minutes.
three. Stir in turkey and peas; simmer 5 to 7 minutes, or till potato is tender and peas are scorching. Pour into 1- to 1 half-quart casserole dish.
four. For topping, mix flour, baking powder, salt and baking soda in medium bowl. Cut in margarine with pastry blender or two knives till margarine is measurement of peas. Stir in buttermilk till dough kinds. Place on floured floor; knead evenly. Pat out to about half-inch thickness. Cut dough into 5 biscuits with 2- to 2 half inch biscuit cutter, rerolling dough as wanted. Place biscuits on high of filling. Bake 12 to 14 minutes, or till evenly browned.
Tip: This quick and scrumptious recipe will please each adults and kids. The recipe is fast as a result of most elements are widespread pantry staples. The recent (and frozen) greens make it a wholesome model of an previous favourite. You can substitute the greens within the recipe for different greens you’ll have available, reminiscent of broccoli, carrots or cauliflower.
Calories: 250 energy, Carbohydrates: 30 g, Protein: 18 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 38 mg, Sodium: 505 mg, Fiber: three g
Exchanges per serving: 2 Diabetic Carb Count, 2 Bread/Starch, 1 Fat, 2 Meat.
Copyright Diabetic Cooking.