↞ recipe box start page
Category: entrees
Prep Time: Cook Time: Total Time:
3 teaspoons canola oil , divided
1 cup frozen small onions , thawed
1 cup peeled baby carrots
10 ounces cremini mushrooms , wiped clean and halved
2 1/2 cups reduced-sodium chicken broth , divided
1/4 cup cornstarch
2 1/2 cups diced cooked turkey or chicken
1 cup frozen peas , thawed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt , or to taste
Freshly ground pepper to taste
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1 1/2 tablespoons cold butter , cut into small pieces
1 cup buttermilk or equivalent buttermilk powder (see Tip)
1 tablespoon canola oil
Recipe Directions
To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in turkey (or chicken), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
To prepare biscuit topping & bake potpie: Preheat oven to 400° F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 5 or 6 even portions. Set the baking dish on a baking sheet.
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes; serve.
Tip: To replace 1 cup fresh buttermilk in a recipe with powdered buttermilk, mix 4 tablespoons in with the dry ingredients and add 1 cup water to the wet ingredients.
Turkey Pot Pie
view my recipes
print
save
Category: entrees
Prep Time: Cook Time: Total Time:
3 teaspoons canola oil , divided
1 cup frozen small onions , thawed
1 cup peeled baby carrots
10 ounces cremini mushrooms , wiped clean and halved
2 1/2 cups reduced-sodium chicken broth , divided
1/4 cup cornstarch
2 1/2 cups diced cooked turkey or chicken
1 cup frozen peas , thawed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt , or to taste
Freshly ground pepper to taste
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1 1/2 tablespoons cold butter , cut into small pieces
1 cup buttermilk or equivalent buttermilk powder (see Tip)
1 tablespoon canola oil
Recipe Directions
To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in turkey (or chicken), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
To prepare biscuit topping & bake potpie: Preheat oven to 400° F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 5 or 6 even portions. Set the baking dish on a baking sheet.
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes; serve.
Tip: To replace 1 cup fresh buttermilk in a recipe with powdered buttermilk, mix 4 tablespoons in with the dry ingredients and add 1 cup water to the wet ingredients.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.