Home-Style Turkey Pot Pies With Buttermilk Crust

Quick look

  • prep 20 min    cook 40 min
  • serves 6

It’s just a myth that buttermilk is fattening. It’s not made from butter but from the liquid left after the butter has been churned from the milk. The amount of buttermilk here accounts for only about 25 calories and a trace of fat per serving.


  • 1 1/2 pounds turkey breast cutlets
  • 2 cups chicken stock
  • 1 tablespoon olive or canola oil
  • 1 sweet red pepper, diced
  • 4 ounces mushrooms, sliced
  • 2 cups fresh or frozen corn kernels
  • 1 cup buttermilk
  • 1 1/2 tablespoons cornstarch
  • salt and pepper
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 4 teaspoons margarine or butter

    How to make it   1 hour

  • 1

    Trim fat from turkey and halve lengthwise. Bring chicken stock to a boil. Add turkey and simmer about 5 minutes or until tender. Remove from the stock and cut into 1/2-inch cubes. Simmer the stock about 8 minutes, until reduced to 1 1/2 cups.

  • 2

    Meanwhile, in a large non-stick skillet, heat the oil, sauté red pepper and mushrooms 3 to 4 minutes, until slightly soft. Remove from the heat and stir in the corn kernels and the turkey.

  • 3

    In a small bowl, blend 1/4 cup of the buttermilk with the cornstarch until smooth. Stir into the chicken stock until it thickens slightly. Add the sauce to the turkey and vegetables. Add 1/8 teaspoon each salt and pepper, and spoon into eight 4-inch diameter baking dishes.

  • 4

    Preheat the oven to 400°F.
    Make the dough: Sift the flour into a large bowl with the baking powder, baking soda and 1/4 teaspoon of salt. Rub in the margarine with your fingers until coarse crumbs form. Stir in 3/4 cup of buttermilk and blend just until the mixture forms a soft dough. (Can be made ahead. Store in the refrigerator for up to 3 days or freezer for up to 6 months. Defrost frozen dough in the refrigerator the day before using.) On a lightly floured board, roll out the dough to about 1/2 inch thick. Using a 3-inch cookie cutter, cut out 8 rounds from the dough.

  • 5

    Place a round of dough on each baking dish. Bake in the oven 15 to 20 minutes, until the biscuits are browned and the turkey mixture is hot. Sprinkle a little parsley over each pot pie and serve.

  • Nutritional Information(per serving)

    • Calories: 457
    • Fat: 13 g
    • Saturated Fat: 3 g
    • Cholesterol: 72 mg
    • Sodium: 504 mg
    • Carbs: 48 g
    • Protein: 35 g
    • Fiber: 4 g

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