I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Lily Julow, Lawrenceville, Georgia,
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
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 serving: 308 calories, 11g fat (4g saturated fat), 56mg cholesterol, 759mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 20g protein.
