Ingredients
4-1/3 cups sliced baby portobello mushrooms1 large onion, chopped1 tablespoon olive oil2-1/2 cups cubed cooked turkey1 package (16 ounces) frozen peas and carrots1/4 teaspoon salt1/4 teaspoon pepper1/4 cup cornstarch2-1/2 cups chicken broth1/4 cup sour creamTOPPING:1-1/2 cups all-purpose flour2 teaspoons sugar1-1/2 teaspoons baking powder1 teaspoon dried thyme1/4 teaspoon baking soda1/4 teaspoon salt2 tablespoons cold butter1 cup buttermilk1 tablespoon canola oil
Preparation
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.
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.
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.
