Turkey and Mushroom Potpies are savory individual pies filled with tender turkey, earthy portobello mushrooms, and sweet carrots, seasoned with thyme, served in a flaky pastry crust, and best enjoyed
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
Instructions
1Preheat 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.
2In 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.
3Bake, uncovered, until topping is golden brown and filling is bubbly, 20-25 minutes. Let stand 5 minutes before serving.
