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
- 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.
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