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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

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.