Turkey potpie from eating well

[Liz R]

I was curious if anyone had made the turkey potpie recipe from eating well. I saw this in the magazine and it looked like a good recipe to use up leftover turkey soon to be here. If so what did you think?

[karen w]

Haven't made it yet, but I have everything except the mushrooms in the house, so after I get to the store this week it will be on the menu(probably for late this week or early next). Will try to remember to post review.

Karen

[pschambers]

I STILL have not rec'd my Fall EW :mad:

I requested a replacement weeks ago. I hope it comes this week. I am roasting a turkey today, so the pot pie might be a good use for some leftovers.

Patti

[WeekendCook]

We had this tonight and thought it was very good. (I had made a similar recipe from one of Ina Garten's cookbooks, and although we liked it, not something I'd make again due to the high fat content.) This one from Eating Well was good, and was easy to make too. I did add a little more salt than the recipe called for.

[nancy_east]

I made this tonight, and it was one of the best pot pies I had ever had. I made it with a rotisserie chicken, but pretty much stuck to the recipe otherwise. The thyme adds a nice touch to the crust (which wasn't the flaky kind of crust you'd get with a high fat crust but rather more "bready") and the crimini mushrooms are a must. Definitely a repeater in our house!

[karen w]

Thanks for the reviews. Glad to hear it's a keeper!

Karen

[rinsav]

Any chance someone could post the recipe? I really need to subscribe to that magazine. Thanks so much!

[Terrytx]

* Exported from MasterCook *

Turkey Potpie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 pound)
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
freshly ground black pepper
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
1 tablespoon canola oil

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 carrot to the pan. A 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.

To prepare biscuit topping and bake potpie: Preheat the oven to 400
degrees. 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 the 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 10 minutes; serve.

377 cal, 12g fat, 55mg chol, 40g carb, 26g pro, 4g fiber, 652mg sod.

Source:
"Eating Well-fall/04"

[rinsav]

Thanks so much, Terry!!

[Terrytx]

you're welcome

[Liz R]

Thanks everyone for your reviews I will now look forward to turkey leftovers:) Liz

[karen w]

We had this tonight for dinner, and both DH and I really enjoyed it. As was mentioned, the crust is more bready but it has a very nice flavor and is nice and light. The only changes that I made were to add garlic to the filling and a bit of herbes de provence. Will definetely make this one again. Good comfort food on a dreary fall evening!

Karen