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Turkey Potpie

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.) Ken Burris/EatingWell
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