Home Style Turkey Pot Pies with Buttermilk Crust

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Sep. 23, 2011


Turkey breast 1 1/2 Pound
Chicken stock 2 Cup (32 tbs)
Canola oil 1 Tablespoon
Sweet red pepper 1 , diced
Sliced mushrooms 4 Ounce
Fresh corn kernels 2 Cup (32 tbs)
Buttermilk 1 Cup (16 tbs)
Corn starch 1 1/2 Tablespoon
Salt To Taste
Pepper To Taste
All purpose flour
Baking powder 2 Teaspoon
Baking soda 1/4 Teaspoon
Margarine/Butter 4 Tablespoon



1. In a pot, boil the stock and cook the turkey breast until tender.

2. Scoop out the turkey breasts from the stock and cut into ½ inch cubes and allow the stock to simmer for about 10 minutes.

3. Using ¾ cup Buttermilk, flour, baking powder, baking soda and butter prepare a buttermilk biscuit dough by rubbing them together.


4. In a large non stick skillet, heat oil, add red peppers, mushrooms and sauté until soft and remove from heat.

5. Add corn, diced turkey breasts and stir.

6. Into the simmering stock, stir in a blend of ¼ cup of buttermilk and corn starch until thickens, remove from heat.

7. Now, add the buttermilk sauce to the turkey and vegetables and season.


8. Into eight 4-inch round baking dishes spoon the turkey and sauce mixture.

9. Now, roll the prepared buttermilk biscuit dough to about ½ inch thickness and cut 8 rounds using a 3-inch cookie cutter.

10. Place each round of the dough over the baking dish with turkey and sauce mix.

11. In a preheated oven bake the pot pies at 250 degrees centigrade for about 20 minutes until the biscuits are brown.


12. Serve the pot pies hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1021Calories from Fat 283

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 661 mg27.54%

Total Carbohydrates 119 g39.7%

Dietary Fiber 16 g64%

Sugars 3 g

Protein 59 g118%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet