Turkey Pot Pie With Cornbread Crust For The Crock P

Name: Turkey Pot Pie With Cornbread Crust For The Crock Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless turkey breast, cut into 1/2 inch cubes; 2/3 cup flour, divided; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 2 carrots, sliced; 2 stalks celery, sliced; 2 potatoes, peeled and chopped; 2 onions, chopped; 2 cups frozen peas and carrots or 2 cups mixed vegetables; 2 garlic cloves, minced; 1 (4 ounce) can mushrooms, drained; 2 cups chicken broth; 1/4 cup sherry wine; For Cornbread; 1 cup flour; 1 cup yellow cornmeal; 1 tablespoon baking powder; 1 teaspoon salt; 1/4 cup vegetable oil; 2 tablespoons sugar; 1 egg, beaten; 1 cup milk

Servings: persons

2 lbs boneless turkey breast, cut into 1/2 inch cubes
2/3 cup flour, divided
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 carrots, sliced
2 stalks celery, sliced
2 potatoes, peeled and chopped
2 onions, chopped
2 cups frozen peas and carrots or 2 cups mixed vegetables
2 garlic cloves, minced
1 (4 ounce) can mushrooms, drained
2 cups chicken broth
1/4 cup sherry wine
For Cornbread
1 cup flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/4 cup vegetable oil
2 tablespoons sugar
1 egg, beaten
1 cup milk

1
combine 1/4 cup flour, salt, pepper, cayenne pepper in a bowl.
2
Toss turkey with the flour/spice mixture and place in crock pot.
3
Add carrots, potatoes, onions, peas and carrots, garlic and mushrooms.
4
Pour broth and sherry over all and stir to blend, Cover and cook on high 4-5 hours or on low 7-9.
5
Turn crock pot to high while preparing the cornbread.
6
Preheat oven to 400.
7
Blend remaining 1/3 cup flour with 1/3 cup cold water and stir until smooth, then blend into the stew in the pot.
8
Cook, stirring occasionally, 15 minutes or until thickened.
9
Cornbread:
10
Combine flour, cornmeal, baking powder, salt and sugar in mixing bowl.
11
Blend in egg, milk and oil.
12
Pour over the thickened stew.
13
Take removable stoneware out of the crock pot and place in heated oven.
14
Bake for 15-20 minutes or until the cornbread is brown.
15
Allow to stand 15 minutes before serving.

1315

kcal

Calories

Fat

111

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 2 lbs boneless turkey breast, cut into 1/2 inch cubes, 2/3 cup flour, divided, 1 teaspoon salt, 1/2 teaspoon black pepper, and more.

Yes, Turkey Pot Pie With Cornbread Crust For The Crock Pot 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.

That's it — enjoy your meal!

Turkey Pot Pie With Cornbread Crust For The Crock Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions