Adapted from
General Mills, Inc.
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3 tbsps
margarine
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1/3 cup
unbleached flour
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1/4 tsp
black pepper
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10 1/2 ozs
low sodium chicken broth
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3/4 cup
fat-free milk
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8 ozs
turkey light meat, skinless, cooked and cubed
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1/2 cup
onions, chopped
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4 ozs
canned mushrooms, rinsed and drained
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8 ozs
frozen peas and carrots combination, thawed
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16 1/3 ozs
Grands Reduced Fat Golden Wheat Biscuits
Preheat oven to 350. Prepare eight 10 ounce Ramekins with cooking spray; set aside. In a large skillet, melt margarine. Add flour and black pepper. Cook for one minute or until smooth and bubbly, stirring constantly. Add chicken broth and milk. Cook until mixture boils and thickens.Stir in turkey, onions, mushrooms, and peas and carrots combination. Cook until hot and vegetables are tender. Spoon mixture evenly into Ramekins. Separate biscuit dough into eight pieces. Press each into a 4 1/2" round. Place biscuits onto tops of filled Ramekins. Cut slits into biscuits. Brush biscuits with additional milk. Bake for 20 minutes, or until biscuits are browned.