Name: Turkey Pot Pie With Cornbread Crust
Prep time: 15 min
Cook time: 50 min
Total time: 45 min
Yield: 5 servings
Cuisine: Southern
Ingredients: 1 tablespoon baking powder; 2 tablespoons canola oil; 2 large carrots; 3 stalks celery; 2 cups chicken stock; 1 large egg; 0.25 cup flour; 0.75 cup flour; 2 cloves garlic; 0.5 cup green beans; 2 teaspoons ground sage; 2 teaspoons ground thyme; 0.75 cup milk; 2 tablespoons olive oil; 1 medium onion; 5 servings cracked pepper; 0.5 teaspoon salt; 1.5 tablespoons sugar; 3 cups turkey; 0.75 cup cornmeal

recipes.zone

Add recipe Sign in

Setting the table…

Turkey Pot Pie With Cornbread Crust Recipe — Recipes Zone

Method

11 steps · 45 min

01
Preheat Oven, Prep Dish
Preheat the oven to 400°F. Generously coat a pie plate or your preferred baking dish with nonstick cooking spray.
02
Heat Oil
Heat the 2 tablespoons olive oil in a large pan over medium heat.
03
Sauté Vegetables
Add the onion, carrots, celery, and green beans to the pan. Sauté for about 10 minutes, stirring occasionally, until the vegetables are tender.
04
Add Garlic
Stir in the 2 cloves garlic and cook for another 30 seconds, stirring constantly, until you can smell it.
05
Thicken Filling
Sprinkle the 1/4 cup flour into the pan and stir until it coats the vegetables, about 30 seconds. It should look like a thick paste.
Slowly whisk in the 2 cups chicken stock, along with the 2 teaspoons ground sage, 2 teaspoons ground thyme, and 5 servings cracked pepper. Bring the mixture to a simmer, stirring, until it thickens to coat the back of a spoon. Stir in the 3 cups cooked turkey and 1/2 teaspoon salt. Remove from heat and pour the filling into the prepared pie plate.
06
Mix Cornbread Dry
In a large bowl, whisk together the 3/4 cup cornmeal, 3/4 cup flour, 1 tablespoon baking powder, 1 1/2 tablespoons sugar, and 1/2 teaspoon salt.
07
Mix Cornbread Wet
In a separate medium bowl, whisk the 3/4 cup milk, 1 large egg, and 2 tablespoons canola oil until well combined.
08
Combine Batter
Pour the wet ingredients into the dry ingredients and stir just until combined; don't overmix.
09
Top Pie
Spoon the cornbread batter evenly over the hot filling in the pie plate.
10
Bake Pie
Bake for 22 to 25 minutes, or until the cornbread crust is puffed and golden brown on top.
11
Cool and Serve
Let the pot pie cool for at least 15 minutes before slicing and serving. This helps the filling set.

Start cook mode

Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	482kcal	24%
Fat	20g	29%
Carbohydrate	53g	20%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Milk	Contains
Eggs

Reviews

None yet

0.0/ 5

0 reviews

Leave a review

Cooked it? Tell the kitchen.

No reviews yet

Be the first to cook this and tell the rest of us how it went.

Turkey Pot Pie With Cornbread Crust Recipe

About this recipe

Similar recipes

Sauerkraut pierogi

Provençal Omelette Cake

Beef Asado

Method

Preheat Oven, Prep Dish

Heat Oil

Sauté Vegetables

Add Garlic

Thicken Filling

Mix Cornbread Dry

Mix Cornbread Wet

Combine Batter

Top Pie

Bake Pie

Cool and Serve

Nutrition

Allergens

Reviews

BeaverTails