Name: Turkey and Mushroom Potpies
Prep time: 40 min
Cook time: 40 min
Yield: 8
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 -

Ingredients for - Turkey and Mushroom Potpies

1. 4-1/3 cups sliced baby portobello mushrooms

2. 1 large onion, chopped

3. 1 tablespoon olive oil

4. 2-1/2 cups cubed cooked turkey

5. 1 package (16 ounces) frozen peas and carrots

6. 1/4 teaspoon salt

7. 1/4 teaspoon pepper

8. 1/4 cup cornstarch

9. 2-1/2 cups chicken broth

10. 1/4 cup sour cream

11. Topping:

12. 1-1/2 cups all-purpose flour

13. 2 teaspoons sugar

14. 1-1/2 teaspoons baking powder

15. 1 teaspoon dried thyme

16. 1/4 teaspoon baking soda

17. 1/4 teaspoon salt

18. 2 tablespoons cold butter

19. 1 cup buttermilk

20. 1 tablespoon canola oil

How to cook deliciously - Turkey and Mushroom Potpies

1 . Stage

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.

2 . Stage

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 . Stage

Bake, uncovered, until topping is golden brown and filling is bubbly, 20-25 minutes. Let stand 5 minutes before serving.