• Post last modified:December 29, 2022
  • Post category:Family / Food
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  • Reading time:4 mins read

Turkey Pot Pie with Cornbread Topping

Recipe by David FiondaCourse: MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

50

minutes

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

Directions

  • Preheat oven to 350
  • 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 the cornbread topping rest.
  • For the 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 until smooth.
  • Bring to a boil over medium heat, simmer 2 -3 minutes to cook out the flour taste.
  • Stir in the diced turkey and vegetables
  • Grease a large glass 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 clean and cornbread topping is done.

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