Turkey Potpie Recipe
- Filling
- 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
- Biscuit topping
- 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
- 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 degrees 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.
