Turkey Ratatouille Pot Pie

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Turkey Ratatouille Pot Pie Ingredients

1/2 c Onion; chopped	1/2 ts Dried parsley flakes
2 Cloves garlic; minced	3 c Halved zucchini slices
1 cn Tomato sauce; (15 ounce)	2 lg Tomatoes; chopped
1 tb Cornstarch	4 c Cubed cooked turkey
1/2 ts Salt	Biscuit Topper; recipe
1/2 ts Pepper	Water
1/2 ts Dried basil; crushed	1 tb Grated Parmesari cheese
1/2 ts Dried oregano; crushed

Instructions for Turkey Ratatouille Pot Pie

In a large saucepan cook onion and garlic in a small amount of water until tender; drain. Stir in tomato sauce, cornstarch, salt, pepper, basil, oregano and parsley flakes. Cook and stir until thickened and bubbly. Add zucchini and tomatoes. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Stir in turkey. Turn into a greased 2-quart casserole; top with Biscuit Topper. Use a fork to mark the topper into 6 -wedges. Brush with water and sprinkle with cheese. Place on a baking sheet. Bake in a 450-degree oven 15 to 20 minutes or until golden. Makes 6 servings. BISCUIT TOPPER. In a medium mixing bowl stir together 11/2 cups packaged biscuit mix, 1/3 cup milk and 1 ounce part-skim mozzarella cheese, cut into 1/4 -inch cubes, until moistened. On a lightly floured surface, knead dough 8 times. Pat or roll into a circle the same diameter as a 2-quart casserole (about an 8 inch circle). Lansing State Journal Recipe by: Lansing State Journal Posted to KitMailbox Digest by Roberta Banghart on Dec 21, 1997

Main Ingredient: TurkeyCuisine: Uncategorized