Ingredients
- Filling
- ⅓ cup butter
- 1 onion diced
- ⅓ cup flour
- ½ teaspoon poultry seasoning
- ¼ teaspoon thyme
- 1 cup chicken broth
- ⅔ cup milk or cream
- 1 sweet potato diced and cooked
- 1 ½ cups frozen vegetables defrosted
- 2 cups leftover turkey cubed
- Cornbread Crust
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- ¾ cup white sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 2 large eggs
- 1 ½ cups whole milk
- 1 ½ tablespoons vegetable oil
- ¼ cup melted butter
Instructions
- Preheat oven to 350
- Make the Cornbread Crust
- In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder.
- In another bowl, whisk together the eggs, milk and oil.
- Pour the wet ingredients over the dry ingredients, add the melted butter stir together until just mixed.
- Let sit
- Pot Pie Filling
- Cook onion in butter over medium low heat until tender, about 5 minutes.
- Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more.
- Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out.
- Bring to a boil over medium heat, simmer 1 minute and remove from heat.
- Stir in turkey and vegetables until well combined
- Grease a large pie pan with butter and lightly dust with flour
- Pour in filling and pat down until even
- Pour in cornbread topping
- bake at 350 for 35 - 40 minutes until a cake tester comes out early
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