Turkey Pot Pie With Cornbread Crust Recipe

Name: Turkey Pot Pie With Cornbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 large carrots chopped; 3 stalks celery chopped; 1 onion medium, chopped; 1/2 cup green beans trimmed and chopped; 2 cloves garlic minced; 1/4 cup flour; 2 cups turkey stock; 2 teaspoons ground thyme; 2 teaspoons ground sage; 1/2 teaspoon salt; cracked pepper; 3 cups cooked turkey chopped; 3/4 cup yellow cornmeal or white; 3/4 cup flour; 1 tablespoon baking powder; 1 1/2 tablespoons sugar; 1/2 teaspoon salt; 3/4 cup milk; 1 large egg; 2 tablespoons canola oil

Servings: persons

2 tablespoons olive oil
2 large carrots chopped
3 stalks celery chopped
1 onion medium, chopped
1/2 cup green beans trimmed and chopped
2 cloves garlic minced
1/4 cup flour
2 cups turkey stock
2 teaspoons ground thyme
2 teaspoons ground sage
1/2 teaspoon salt
cracked pepper
3 cups cooked turkey chopped
3/4 cup yellow cornmeal or white
3/4 cup flour
1 tablespoon baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
3/4 cup milk
1 large egg
2 tablespoons canola oil

1
To make filling: Preheat the oven to 400u00b0F. 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 saute 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 h
2
To 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.

993

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 large carrots chopped, 3 stalks celery chopped, 1 onion medium, chopped, and more.

Yes, Turkey Pot Pie With Cornbread Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Turkey Pot Pie With Cornbread Crust

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