VEGETABLE AND TURKEY POTPIE

Vegetable and Turkey Potpie image

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.

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 4-5 servings.

Number Of Ingredients 19

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 sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
TOPPING:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
2 large eggs
1 cup shredded cheddar cheese, divided
3 tablespoons chopped green pepper
2 tablespoons chopped pimientos

Steps:

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., 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., 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.

Nutrition Facts : Calories 540 calories, Fat 26g fat (14g saturated fat), Cholesterol 214mg cholesterol, Sodium 1472mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 39g protein.