Filling:
2 1/2 cups cubed cooked squirrel
2 cups peeled cubed red potatoes 1/2 in. cubes
1 1/2 cup frozen (canned) peas & carrots
1 can condensed cream of mushroom soup
1/2 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup squirrel or chicken broth
1/2 teaspoon instant chicken bullion granules
1/4 teaspoon fresh ground pepper
crust:
3/4 cup all-pourpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 cup margarine
Heat oven to 375 F. spray 8 in. square dish with nonstick vegetable
cooking spray. Set aside. In 12 in. nonstick skillet, combine filling
ingredients. bring to a boil over medium-high heat. Remove from heat.
Spoon evenly into prepared dish. Set aside.
In medium mixing bowl, combine flour, baking powder and salt. Add milk
and margarine. Stir with fork just until dry ingredients are moistened.
Spoon batter evenly over filling, spreading to edges. Bake for 30 to 35
min., or until crust is golden brown.
