Turkey Pot Pies With Cornbread Crust Recipe

Name: Turkey Pot Pies With Cornbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large carrots, scraped and sliced; 1 large baking potato, cubed; 1 large onion, chopped; 1/3 cup butter or margarine, melted; 1/3 cup all-purpose flour; 4 cups chicken broth or homemade turkey stock; 4 cups coarsely chopped cooked turkey; 1 (7-ounce) can mexicorn, undrained; 1/4 cup chopped cilantro or parsley; 1 teaspoon coarsely ground pepper; 3/4 teaspoon salt; 1 (15-ounce) can black beans, drained; 1 (11.5-ounce) can refrigerated cornbread twists; Garnish: fresh cilantro

Servings: persons

3 large carrots, scraped and sliced
1 large baking potato, cubed
1 large onion, chopped
1/3 cup butter or margarine, melted
1/3 cup all-purpose flour
4 cups chicken broth or homemade turkey stock
4 cups coarsely chopped cooked turkey
1 (7-ounce) can mexicorn, undrained
1/4 cup chopped cilantro or parsley
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
1 (15-ounce) can black beans, drained
1 (11.5-ounce) can refrigerated cornbread twists
Garnish: fresh cilantro

1
Cook carrot and potato in boiling water to cover 15 to 20 minutes or until tender. Drain and set aside.
2
Cook onion in butter in a Dutch oven over medium heat, stirring constantly, until tender. Gradually add flour, stirring until blended. Cook, stirring constantly, 1 minute. Gradually add broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat.
3
Stir in vegetables, turkey, and next 4 ingredients. Cover and refrigerate overnight. (Mixture will become very thick.)
4
Reheat turkey mixture in Dutch oven over medium heat until thoroughly heated, stirring frequently. Stir in beans. Spoon turkey mixture evenly into 6 (2-cup) ovenproof soup bowls.
5
Unroll cornbread dough into 16 strips. Twist 2 strips together and place over each pot pie. (Bake remaining 4 strips for another use.)
6
Bake, uncovered, at 375u00b0 for 17 to 20 minutes or until cornbread is browned. Garnish, if desired.

1161

kcal

Calories

Fat

Carbs

151

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 large carrots, scraped and sliced, 1 large baking potato, cubed, 1 large onion, chopped, 1/3 cup butter or margarine, melted, and more.

Yes, Turkey Pot Pies 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 Pies With Cornbread Crust

How did you like this recipe?

Frequently Asked Questions