Turkey and Biscuit Pie By Carol Ritchie   Transform turkey leftovers, a variety of vegetables, and fluffy biscuits into this comforting casserole. Serves 6 2 cups chicken broth 3 cups frozen mixed vegetables 2 cups cubed cooked turkey 1/2 teaspoon dried dillweed 1/3 cup water 3 tablespoons flour 1 batch prepared biscuit mix (or 6 frozen biscuits, unthawed) Preheat oven to 400° F. In a saucepan (or oven-safe shallow pan), bring chicken broth, mixed vegetables, turkey, and dillweed (and salt and pepper to taste, if desired) to a simmer on medium-high heat. Cover and cook over medium-low heat for 4 to 5 minutes, or until vegetables are tender. In a jar with a tight-fitting lid, shake the water and flour until blended (or stir mixture with a fork or whisk, until blended). Add water/flour mixture to vegetable/turkey mixture and cook over medium-high heat for 1 to 2 minutes, or until mixture is thickened, stirring occasionally. Pour mixture into a 1 1/2-quart casserole dish (or leave in oven-safe pan) and place biscuits on top. Bake at 400° F for 18 to 20 minutes, or until biscuits are golden brown on top, and casserole is cooked through. Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com