Turkey and Mushroom Potpies
TOTAL TIME: Prep: 40 min. Bake: 20 min.
YIELD: 8 servings.
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
Ingredients
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4-1/3 cups sliced baby portobello mushrooms
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1 large onion, chopped
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1 tablespoon olive oil
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2-1/2 cups cubed cooked turkey
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1 package (16 ounces) frozen peas and carrots
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup cornstarch
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2-1/2 cups chicken broth
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1/4 cup sour cream
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TOPPING:
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1-1/2 cups all-purpose flour
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2 teaspoons sugar
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1-1/2 teaspoons baking powder
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1 teaspoon dried thyme
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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2 tablespoons cold butter
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1 cup buttermilk
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1 tablespoon canola oil
Directions
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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 8 greased 8-oz. ramekins.
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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.
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3.
Bake, uncovered, until topping is golden brown and filling is bubbly, 20-25 minutes. Let stand 5 minutes before serving.
Nutrition 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.
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