TURKEY-VEGETABLE POT PIE RECIPE - BETTYCROCKER.COM
Twenty minutes of prep time and a crescent dough lattice crust makes this pot pie the definition of easy-yet-impressive.
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In 12-inch skillet, heat 1 tablespoon butter and the oil over medium-high heat. Add carrot, sweet potato, parsnip and onion; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.
- In large bowl, stir together soup, milk, thyme, salt and pepper. Stir in turkey and cooked vegetables. Pour into baking dish.
- Unroll dough on cutting board; cut into strips with fluted pastry wheel or pizza cutter. Arrange strips in lattice design over turkey mixture. Brush dough with melted butter.
- Bake 15 to 20 minutes or until filling is bubbly and crust is golden brown.
Nutrition Facts : Calories 450 , CarbohydrateContent 36 g, FatContent 4 , FiberContent 4 g, ProteinContent 29 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1230 mg
EASIEST EVER BISCUITS RECIPE | BBC GOOD FOOD
The simplest biscuits you and the kids will ever bake. We’ve stamped clean toys into these to decorate them – try your own favourite patterns
Provided by Lulu Grimes
Categories Snack, Treat
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield makes 24
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put the butter in a bowl and beat it with electric beaters until soft and creamy. Beat in the sugar, then the egg and vanilla, and finally the flour to make a dough. If the dough feels a bit sticky, add a little bit more flour and knead it in.
- Pull pieces off the dough and roll them out to about the thickness of two £1 coins on a floured surface. The easiest way to do this with small children is to roll the mixture out on a baking mat. Cut out shapes using a 9cm biscuit cutter, or a use the rim of a small glass and peel away the leftover dough around the edges. Press some clean toys gently into the biscuits, making sure you make enough of a mark without going all the way through. Re-roll off-cuts and repeat.
- Transfer the whole mat or the individual biscuits to the baking sheet and bake for 8-10 mins or until the edges are just brown. Leave to cool for 5 mins, then serve. Will keep for three days in a biscuit tin.
Nutrition Facts : Calories 161 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein
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