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Turkey Potpies

I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Lily Julow, Gainesville, Florida

8 ServingsPrep: 40 min. Bake: 20 min.

Ingredients

4-1/3 cups sliced baby portobello mushrooms
1 large onion, chopped
1 tablespoon olive oil
2-1/2 cups cubed cooked turkey
1 package (16 ounces) frozen peas and carrots
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
2-1/2 cups chicken broth
1/4 cup sour cream
TOPPING:
1-1/2 cups all-purpose flour
2 teaspoons sugar
1-1/2 teaspoons baking powder
1 teaspoon dried thyme
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold butter
1 cup buttermilk
1 tablespoon canola oil

Directions

In a Dutch oven, saute mushrooms and onion in oil until tender. Stir
in the turkey, peas and carrots, salt and pepper. Combine cornstarch
and broth until smooth; gradually stir into the pan. Bring to a

2 of 2

Turkey Potpies (continued)

Directions (continued)

boil. Reduce heat; cook and stir for 2 minutes or until thickened.
Stir in sour cream. Transfer to eight greased 8-oz. ramekins.
In a large bowl, combine the flour, sugar, baking powder, thyme,
baking soda and salt. Cut in butter until mixture resembles coarse
crumbs. In a small bowl, combine buttermilk and oil; stir into dry
ingredients just until moistened. Drop by heaping teaspoonfuls over
filling.
Bake, uncovered, at 400° for 20-25 minutes or until topping is
golden brown and filling is bubbly. Let stand 5 minutes before
serving. Yield: 8 servings.

Nutrition Facts: 1 serving equals 314 calories, 11 g fat (4 g saturated fat), 49 mg cholesterol, 701 mg sodium, 34 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.