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 Turkey Potpie
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.
Makes 6 servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 5 minutes
EASE OF PREPARATION: Moderate
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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
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 (or chicken), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
2. To prepare biscuit topping & 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 5 or 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; serve.
NUTRITION INFORMATION: Per serving: 375 calories; 11 g fat (4 g sat, 4 g mono); 55 mg cholesterol; 39 g carbohydrate; 26 g protein; 4 g fiber; 666 mg sodium.
Nutrition bonus: Vitamin A (70% daily value), Fiber (16% dv).
2 1/2 Carbohydrate Servings
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.
Copyright 2007 EatingWell Media Group
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