Turkey and Mushroom Potpies Recipe

Turkey and Mushroom Potpies Recipe
Turkey and Mushroom Potpies Recipe photo by Taste of Home
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Turkey and Mushroom Potpies Recipe

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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, Lawrenceville, Georgia
Recommended: Top 10 Potpie Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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

Preheat oven to 400°. In a Dutch oven, saute mushrooms and onion in oil until tender. Stir in turkey, peas and carrots, salt and pepper. Combine cornstarch and broth until smooth; gradually stir into pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Stir in sour cream. Transfer to eight greased 8-oz. ramekins.
In a large bowl, combine 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, 20-25 minutes or until topping is golden brown and filling is bubbly. Let stand 5 minutes before serving. Yield: 8 servings.
Originally published as Turkey Potpies in Country Woman Christmas Annual 2011, p20

Nutritional Facts

1 serving: 314 calories, 11g fat (4g saturated fat), 49mg cholesterol, 701mg sodium, 34g carbohydrate (8g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat.

  • 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
  1. Preheat oven to 400°. In a Dutch oven, saute mushrooms and onion in oil until tender. Stir in turkey, peas and carrots, salt and pepper. Combine cornstarch and broth until smooth; gradually stir into pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Stir in sour cream. Transfer to eight greased 8-oz. ramekins.
  2. In a large bowl, combine 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.
  3. Bake, uncovered, 20-25 minutes or until topping is golden brown and filling is bubbly. Let stand 5 minutes before serving. Yield: 8 servings.
Originally published as Turkey Potpies in Country Woman Christmas Annual 2011, p20

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