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Turkey Potpie

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 5 Minutes
  6 servings
The familiar blend of poultry, vegetables and pastry is a comforting part of American food culture, but traditional versions are not as nourishing as the cozy name implies. Our enlightened potpie uses reduced-fat sour cream to make a rich sauce and tops the filling with scrumptious whole-wheat buttermilk biscuits.
For the 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
For the 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

Tip: To replace 1 cup fresh buttermilk in a recipe with powdered buttermilk, mix 4 tablespoons in with the dry ingredients and add 1 cup water to the wet ingredients.
Turkey Potpie Recipe at
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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Hearty Pot Pies for Dinner
 Kid-Pleasing Classics
Nutrition Facts per Serving
Yield:   6 servings
Calories: 375
Fat. Total: 12g
Protein: 27g
Carbohydrates, Total: 42g
Fat, Saturated: 4g
Fiber: 4g
Cholesterol: 55mg
Sodium: 670mg
% Cal. from Fat: 29%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Jennifer Reviewed: 01/08/2010
Biscuit Topping: delicious!
I've made variations of this recipe a few times, and the main thing that I change is that I add some herbs to the sauce, as it seems a bit bland to me otherwise. Usually I sprinkle in some thyme, sage, Spike, & just a bit of sage which really makes the flavor pop. Normally I use buttermilk in place of the sour cream as that distracts from the taste in my opinion & I add chopped potatoes. The best part though, is that homemade whole wheat biscuit topping with the thyme. Really delicious.
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