turkey and mushroom potpies

Turkey

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, 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
  • 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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