Air-Fryer Turkey and Mushroom Potpies

Air-Fryer Turkey and Mushroom Potpies Recipe photo by Taste of Home

Total Time: Prep: 40 min. Cook: 20 min.
Makes: 8 servings


  • 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
  • topping:
  • 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. In a Dutch oven, cook 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 8 greased 8-oz. ramekins.
  2. Preheat air fryer to 400°. 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 dough by heaping teaspoonfuls over filling.
  3. In batches if necessary, place ramekins on tray in air-fryer basket. Cook until topping is golden brown and filling is bubbly, 20-25 minutes. Let stand 5 minutes before serving.


SOURUCE: Taste of Home

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