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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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The best part of a turkey dinner is the leftovers—especially when they're baked into this comforting potpie! Relatives who visit husband Curt and me and our three children on our farm always leave with this recipe. Ingredients:
1 cup diced carrots |
3/4 cup chopped onion |
1/2 cup chopped celery |
1/4 cup chicken broth |
3 cups cubed cooked turkey |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1/8 teaspoon pepper |
topping: |
1 cup king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup milk |
2 eggs |
1 cup (4 ounces) shredded cheddar cheese, divided |
3 tablespoons chopped green pepper |
2 tablespoons chopped pimientos |
Directions:
1. In a large saucepan, bring the carrots, onion, celery and broth to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Remove from the heat. Stir in the turkey, soup, sour cream, Worcestershire sauce, salt and pepper. Spoon into a greased 2-qt. baking dish.
2. In a large bowl, combine the flour, baking powder and salt. Combine milk, eggs, 3/4 cup cheese, green pepper and pimientos; stir into the flour mixture until combined. Drop by tablespoonfuls over the hot turkey mixture.
3. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 3 minutes longer or until cheese is melted. Yield: 4-5 servings.
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