Turkey Pot Pie With Cornbread Crust
Forget going out to eat or ordering takeout every time you crave Southern food.
- Servings: 5
- Total cooking time:
Ingredients:
- 1 tablespoon baking powder
- 2 tablespoons canola oil
- 2 large carrots, chopped
- 3 stalks celery, chopped
- 2 cups turkey or chicken stock
- 1 large egg
- 3/4 cup flour
- 2 cloves garlic, minced
- 1/2 cup green beans, trimmed and chopped
- 2 teaspoons ground sage
- 2 teaspoons ground thyme
- 3/4 cup milk
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Cracked pepper
- 1/2 teaspoon salt
- 1 1/2 tablespoons sugar
- 3 cups chopped, cooked turkey
- 3/4 cup white or yellow cornmeal
Instructions:
- To make filling: Preheat the oven to 400F. Coat a pie plate (or any baking dish you like) generously with nonstick cooking spray.
- Heat olive oil in a large pan over medium heat.
- Add onion, carrots, celery, and green beans, and saut for about 10 minutes, until tender.
- Add garlic and stir constantly for 30 seconds.
- Sprinkle the flour into the pan and stir until it coats the vegetables, about 30 seconds. Slowly stir in 2 cups of hTo make crust: In a large bowl, whisk the cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined in a separate bowl. Stir wet ingredients into dry ingredients. Spoon the batter evenly over the filling.
- Bake until the top is golden brown, about 22 to 25 minutes.
- Let cool for at least 15 minutes before serving.
