Print Options

Back to Turkey and Mushroom Potpies >

Include these items:

Taste of Home Logo

Turkey and Mushroom Potpies

 Turkey and Mushroom 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

  • 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

2 of 2

Turkey and Mushroom Potpies (continued)

Directions (continued)

  • 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.
Nutritional 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.