A succulent pie of ground turkey is covered with a rich biscuit topping filled with corn niblets and ringed with zucchini slices. Cheese tops it all for an extra tang, making it an easy meal in a skillet, full of good tastes and good nutrition. For one 9 inch skillet pie you will need:

1 lb. ground turkey
1/2 c. chopped onion
1 tbsp. butter
1/4 tsp. salt
1/2 tsp. white pepper
2 tbsp. all-purpose flour
1 c. chicken broth
1/2 tsp. dried chervil
1/2 tsp. thyme leaves

BISCUIT TOPPING:

1 3/4 c. unbleached flour
1/4 c. wheat germ
1/4 tsp. salt
1 tbsp. sugar
2 tsp. baking powder
2 eggs, beaten
1/2 c. milk
1/4 c. melted butter
1/2 c. corn, drained if canned
1 zucchini, thinly sliced
1/2 c. Parmesan or Cheddar cheese
Paprika

1. Thaw turkey meat, if necessary. In a skillet saute onion in the butter. Add turkey and brown. Stir in salt, white pepper and flour. Cook for 1 minute. Gradually add broth, chervil and thyme. Simmer, covered, for 5 minutes.

2. Meanwhile, make Biscuit Topping. Combine flour, wheat germ, salt, sugar and baking powder. In another bowl, mix together eggs, milk, butter and corn. Combine the 2 mixtures, stirring only until moistened.

3. Spread dough over meat in skillet, filling in any spaces. Arrange zucchini on top. Sprinkle with cheese and paprika.

4. Bake at 400 degrees for 25 minutes or until golden.

Tips: Ground turkey is lower in fat than ground beef and can be substituted in many recipes.

Good served with: Molded cranberry-pecan salad and marinated celery salad with lemon sherbet and ginger cookies for dessert.