1 1/2 cups all-purpose flour
1/2 cup white whole wheat flour
2 teaspoons baking powder
Sign Up and Save
Get six months of free digital access to The Telegraph
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons plus 1 teaspoon chilled butter, cut into small pieces
3/4 cup low-fat buttermilk
1 pound white turkey meat, chopped
1 (10 3/4-oz.) can reduced-fat, reduced-sodium cream of chicken soup
1/2 cup light mayonnaise
1/2 cup light sour cream
1 large onion, cut into 1-inch chunks
4 celery stalks, diced
4 medium carrots, diced or shredded
1 can green peas, drained
Makes 8 servings.
Preheat the oven to 400 degrees.
Put the turkey, celery, carrots, peas, onion, soup, mayonnaise and sour cream in a large bowl and stir until well combined.
Put the turkey mixture into a 9-by-13-inch baking dish that has been lightly coated with cooking spray and bake for 25 to 30 minutes, or until vegetables are crisp-tender.
While the turkey mixture is baking, make the crust. Lightly spoon the flours into dry measuring cups and level with a knife.
Combine flours, baking powder, baking soda and salt in a bowl.
Cut in butter with a pastry blender until the mixture resembles coarse meal. Add buttermilk and stir just until dry ingredients are moist. Turn dough out onto a lightly floured surface and knead four or five times. Using a rolling pin, gently shape the dough into a 9-by-13-inch piece. Fold the dough in half, and then into quarters.
Remove the casserole from the oven. Transfer the dough to the casserole dish and unfold it to cover the turkey mixture.
Bake for 12 to 17 minutes at 400 degrees or until the crust turns golden brown.
Let stand 5 minutes before serving.
Nutritional information per serving: 382 calories, 13.8 fat grams, 39 carb grams, 4.7 fiber grams, 23 protein grams, 591mg sodium, 53mg cholesterol.
Reach Kathy Manweiler at (316) 268-6266 or email@example.com.