Turkey Potpie

<b>Prep time:</b> 15 minutes<br>
<b>Total time:</b>1 hour 15 minutes<br>
<i>Serves 6</i><br>
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<b>Filling:</b><br>
<br>
3 teaspoons canola oil, divided<br>
1 cup frozen pearl onions, thawed<br>
1 cup peeled baby carrots<br>
10 ounces cremini mushrooms, halved<br>
2 1/2 cups reduced-sodium chicken broth, divided<br>
1/4 cup cornstarch<br>
2 1/2 cups diced cooked turkey<br>
1 cup frozen peas, thawed<br>
1/4 cup reduced-fat sour cream<br>
1/4 teaspoon salt<br>
Freshly ground pepper to taste<br>
<br>
<b>Biscuit topping:</b><br>
<br>
3/4 cup whole-wheat pastry flour (see note)<br>
3/4 cup all-purpose flour<br>
2 teaspoons sugar<br>
1 1/4 teaspoons baking powder<br>
1/2 teaspoon baking soda<br>
1/2 teaspoon salt<br>
1 teaspoon dried thyme<br>
1 1/2 tablespoons cold butter, cut into small pieces<br>
1 cup nonfat buttermilk (see tip below)<br>
1 tablespoon canola oil<br>
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<br>
<b>Directions:</b>
<br>
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1. 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, peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
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2. To prepare biscuit topping and 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 6 even portions. Set the baking dish on a baking sheet.
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3. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
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<b>Note:</b> Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. It is available in large supermarkets and in natural-foods stores. Store in the freezer.
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<b>Tip:</b> No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
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<i>(Hilary Meyer is associate food editor for EatingWell Media Group. EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)</i>

( Ken Burris/EatingWell / November 19, 2013 )

Prep time: 15 minutes
Total time:1 hour 15 minutes
Serves 6

Filling:

3 teaspoons canola oil, divided
1 cup frozen pearl onions, thawed
1 cup peeled baby carrots
10 ounces cremini mushrooms, halved
2 1/2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
2 1/2 cups diced cooked turkey
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
Freshly ground pepper to taste

Biscuit topping:

3/4 cup whole-wheat pastry flour (see note)
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 nonfat buttermilk (see tip below)
1 tablespoon canola oil


Directions:

1. 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, peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

2. To prepare biscuit topping and 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 6 even portions. Set the baking dish on a baking sheet.

3. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. It is available in large supermarkets and in natural-foods stores. Store in the freezer.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

(Hilary Meyer is associate food editor for EatingWell Media Group. EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

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