1 1/2 to 2 c. diced turkey or chicken
1 med. onion, diced
1 rib celery, diced
1 sm. can carrots and peas, drained
2 tbsp. cornstarch
2 tbsp. butter
1 c. milk or cream
2 can cream of chicken soup
1 c. chicken broth or a bouillon cube and water
A little poultry seasoning and sage, if desired
Left-over biscuits, canned biscuits, or make your own In a skillet or saucepan, heat the diced onions and celery in the butter to which the cornstarch has been added. When slightly browned, add other ingredients and cook for several minutes. If more juicy mixture is desired, add water until desired consistency is reached. Pour into a greased casserole dish, about 6 x 12-inches; and cover with biscuits. If left-over biscuits are used, cut into halves before using. Others do not have to be cooked before using. SUBSTITUTES: You may use 1 can of peas with tiny, pearl onions and a small can of carrots instead of those as shown in the recipe. You may use about 4 tablespoons flour instead of the cornstarch. Cream of celery soup may be used instead of cream of chicken soup. A can of mixed vegetables is also good to use. | 
