Country-Style Turkey Pot Pie

Ingredients:

• BISCUITS:
• 2 cups all-purpose flour
• 2-1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 stick Country Crock® Spread
• 2/3 cup buttermilk
• TURKEY FILLING:
• 2 Tbsp. Country Crock® Spread
• 2 large carrots, chopped
• 2 ribs celery, thinly sliced
• 1 medium sweet onion, chopped
• 3/4 cup water
• 3/4 cup milk
• 1 package Knorr® Roasted Turkey gravy mix
• 1/2 cup whole berry cranberry sauce (optional)
• 3 cups cubed cooked turkey (about 1 lb.)

Directions:

1. Preheat oven to 425°.   For Biscuits, in large bowl, blend flour, baking powder, salt and baking soda. With pastry blender or two knives, cut in Country Crock® Spread until mixture is size of coarse crumbs. Gradually drizzle in buttermilk, then stir until just moistened; set aside.   For Turkey Filling, in 12-inch nonstick skillet, melt Spread over medium-high heat and cook carrots, celery and onion, stirring occasionally, 5 minutes. Stir in water, milk, Gravy Mix and cranberry sauce. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium and cook, stirring frequently, 3 minutes. Stir in turkey and heat through. Spoon into 2-quart casserole. Drop dough by tablespoonfuls on turkey filling. Bake 20 minutes or until biscuits are golden brown.