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1
Place an oven rack in the center of the oven.
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2
Preheat the oven to 400 degrees F.
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3
For the filling: In a large saucepan, heat the oil over medium-high heat.
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4
Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes.
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5
Pour the pancetta and any cooking juices onto a paper towel-lined pate.
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6
Add the butter, shallots, carrots and thyme to the saucepan.
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7
Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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8
Cook until the carrots are tender, 6 to 8 minutes.
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9
Stir in the flour and cook for 1 minute.
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10
Increase the heat to high.
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11
Add the chicken broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
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12
Cook until the mixture thickens, about 3 minutes.
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13
Add the cooked pancetta, heavy cream, turkey, peas, corn, and the remaining salt and pepper.
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14
Simmer for 3 minutes until heated through.
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15
Using a ladle, fill the ramekins with the mixture.
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16
For the crust: In a food processor, pulse together the flour, cornmeal, salt, baking powder, and baking soda.
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17
Add the butter and cheese and process until the mixture resembles coarse meal.
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18
With the machine running, add 1/3 cup buttermilk and the oil.
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19
Process until the mixture begins to form a ball, adding extra buttermilk, 1 teaspoon at a time, if needed.
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20
On a lightly floured work surface, roll out the dough into a 10-inch diameter circle, about 1/4-inch thick.
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21
Using a 3-inch round cookie cutter, cut the dough into 6 circles and place on top of the filling.
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22
Bake until the crust is golden and the filling is bubbling, 20 to 25 minutes.
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23
Cool for 5 minutes before serving.
