1 can (12 oz.) refrigerated biscuits
\n1 package Turkey Gravy Mix
\n1 C. milk
\n1 T. butter
\n1\/2 C. frozen peas, thawed
\n1 jar (4 oz.) diced pimientos, drained (or 1\/2 C. diced red bell pepper, cooked)
\n1 C. cubed cooked turkey or chicken
\n1\/4 tsp. dried Thyme Leaves<\/p>\n
Preheat oven to 375\u00b0F. Press one biscuit onto bottom and up the sides of each C. of two 6-C. muffin pans (will fill 10 C.). Chill until ready to fill. Blend gravy mix and milk; set aside. Melt butter in large skillet over medium heat. Stir in peas, pimientos, turkey and thyme; heat through. Add gravy mixture. Cook, stirring constantly, until gravy comes to a boil. Reduce heat and simmer, stirring constantly, 1 minute, or until thickened. Spoon turkey mixture into prepared biscuit cups. Bake 15 minutes.<\/p>\n
Yield: 12 cups
\nCalories: 138
\nFat: 3g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 can (12 oz.) refrigerated biscuits 1 package Turkey Gravy Mix 1 C. milk 1 T. butter 1\/2 C. frozen peas, thawed 1 jar (4 oz.) diced pimientos, drained (or 1\/2 C. diced red bell pepper, cooked) 1 C. cubed cooked turkey or chicken 1\/4 tsp. dried Thyme Leaves Preheat oven to 375\u00b0F. Press one biscuit onto bottom and up the sides of each C. of two 6-C. muffin pans (will fill 10 C.). Chill until ready to fill. Blend…<\/p>\n