Turkey And Mushroom Potpies

• 4-1/3 cups sliced baby portobello mushrooms
• 1 large onion, chopped
• 1 tablespoon olive oil
• 2-1/2 cups cubed cooked turkey
• 1 package (16 ounces) frozen peas and carrots
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup cornstarch
• 2-1/2 cups chicken broth
• 1/4 cup sour cream
• 1-1/2 cups all-purpose flour
• 2 teaspoons sugar
• 1-1/2 teaspoons baking powder
• 1 teaspoon dried thyme
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons cold butter
• 1 cup buttermilk
• 1 tablespoon canola oil

1. Preheat oven to 400u0b0. In a Dutch oven, saute mushrooms and onion in oil until tender. Stir in turkey, peas and carrots, salt and pepper. Combine cornstarch and broth until smooth; gradually stir into pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Stir in sour cream. Transfer to eight greased 8-oz. ramekins.
2. In a large bowl, combine flour, sugar, baking powder, thyme, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine buttermilk and oil; stir into dry ingredients just until moistened. Drop by heaping teaspoonfuls over filling.
3. Bake, uncovered, until topping is golden brown and filling is bubbly, 20-25 minutes. Let stand 5 minutes before serving.

baby portobello mushrooms, onion, olive oil, turkey, carrots, salt, pepper, cornstarch, chicken broth, sour cream, flour, sugar, baking powder, thyme, baking soda, salt, cold butter, buttermilk, canola oil

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