1 pkg. (10 oz.) frozen peas & carrots
1/4 c. butter
5 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. poultry seasoning
Dash of pepper
3 stalks celery, chopped
1/2 tsp. parsley
2 c. turkey or chicken stock
1 c. milk
3 c. thin strips cooked turkey
12 cooked sm. white onions or 1 lg. onion, chopped
1 c. cooked diced potatoes
Biscuit topping
Mushrooms, optional

Prepare peas and carrots as directed on package; drain. Melt butter in saucepan; blend in flour, salt, poultry seasoning and pepper. Gradually add stock and milk. Cook and stir over medium heat until mixture thickens. Add peas and carrots, turkey, onion, potatoes, celery, parsley and if desired, mushrooms.

Pour into a greased shallow baking dish. You can either cut biscuit topping into squares or lay over top of baking dish on top of the hot turkey mixture. Bake at 425 degrees for 25-35 minutes or until topping is golden brown.

Biscuit Topping: Mix 1 1/3 cups all-purpose flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Cut in 5 tablespoons shortening. Gradually add 1/2 cup milk, stirring with a fork to form a soft dough. Knead for 30 seconds on a lightly floured board. Roll in shape of baking dish, but about 1 1/2 inches smaller. (You can just use the box Bisquick mix, if desired.)