1/4 c. butter or shortening
5 tbsp. flour
2 c. turkey or chicken stock or 2 c. hot water and 6 chicken bouillon cubes
1 c. milk
2 c. cooked turkey, cut in strips
12 sm. white onions, cooked
1 c. diced cooked potatoes
10 oz. quick frozen peas and carrots, cooked
Salt and pepper
Biscuit dough

Melt butter in saucepan, add flour and stir until smooth. Gradually add stock and milk, stirring constantly. Continue to cook and stir until thickened. Add turkey, vegetables, salt and pepper. Turn into greased casserole. Cover with biscuit dough. Cut several slits in dough to permit escape of steam. Bake in hot oven 450 for 25 minutes or until done.

BISCUIT DOUGH:

Measure 1 1/2 cups sifted flour, add 1 1/2 teaspoon double-acting baking powder and 1/2 teaspoon salt and sift together. Cut in 5 tablespoons shortening. Gradually add about 1/2 cup milk, stirring until soft dough is formed. Turn out on lightly floured board and knead 30 seconds. Roll out to fit top of casserole.