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
Turkey and Mushroom Potpies
Turkey and Mushroom Potpies
Prep Time
40 min
Cook Time
20 min
Yield
8 servings
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 8 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, 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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