Vegetable And Turkey Potpie

• 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
• 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

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 350u0b0 for 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 3 minutes longer or until cheese is melted.

carrots, onion, celery, chicken broth, turkey, condensed cream, sour cream, worcestershire sauce, salt, pepper, flour, baking powder, salt, milk, eggs, cheddar cheese, green pepper, pimientos

Taken from www.tasteofhome.com/recipes/vegetable-and-turkey-potpie/ (may not work)