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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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! âLily Julow, Gainesville, Florida 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 king arthur unbleached 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:
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.
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