Whenever my family has a hankering for a pot pie, I pull out this recipe. It's my favorite way of making turkey pot pie, it's easy to prepare, and the best part... no crust to roll out! Because this pot pie uses a yummy cornbread crust, instead of a traditional crust. I used ground turkey, but you can use leftover shredded turkey if you'd like. I just didn't have any at the time, so I browned up some ground turkey and used that instead.
Pieces of light and flavorful turkey, along with carrots, peas, green beans and corn, are wrapped in a creamy sauce, and topped with a slightly sweet and moist cornbread crust. All that equals one savory and amazing pie, that's rich and comforting and sure to please.
Turkey Pot Pie with Cornbread Crust
1 1/2 pounds ground turkey (2 cups leftover, shredded turkey or chicken may be used)
sea salt and fresh ground pepper to taste
2 tablespoons pure olive oil, divided
1 small onion, diced
2 cloves garlic, minced
1 - 10 oz. bag frozen mixed vegetables
1/4 cup flour
2 cups turkey or vegetable stock
2 teaspoons thyme
Sea salt and fresh ground pepper to taste
1 cup flour
1/2 cup cornmeal
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup applesauce
1/4 cup pure olive oil
To make filling:
Preheat the oven to 400 degrees F, and grease a 9x13 baking dish. Set aside.
Heat 1 tablespoon of the oil in a large pan over medium heat. Add the ground turkey, along with salt and pepper, and brown, breaking the meat up into pieces, and cooking until no pink remains. Move cooked turkey to a bowl and set aside.
Add the other tablespoon of oil to the pan, along with the onion, garlic and vegetables. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are warmed through and softened, about 10 minutes.
Sprinkle the flour into the pan and stir to coat the vegetables. Cook for 2 minutes, stirring occasionally.
Slowly stir in the turkey or vegetable stock, stirring well so that the flour de-clumps and can thicken the stock.
Cook mixture over medium heat, stirring gently and constantly, until thickened and bubbly, about 4 minutes.
Stir in the turkey, thyme, salt, and pepper, and pour the mixture into your prepared baking dish, spreading it out evenly.
To make crust:
In a large bowl, whisk the cornmeal, flour, baking powder, sugar and salt together.
Stir in the applesauce and oil, and mix until well combined.
Spoon the batter evenly over the turkey filling, and bake until the top is golden brown, about 25 - 30 minutes.
Let cool for 10 minutes and serve.
This post may contain sponsored content and/or affiliate links. Full Disclosure
This easy crockpot recipe for Honey BBQ Hot Dogs , features hot dogs slow-simmered in a slightly sweet, homemade BBQ sauce, for a delicio...
If you’re new to the Instant Pot Tribe, congrats and welcome! The Instant Pot is a fabulous appliance, that cuts your cooking time to ...
Salsa Gazpacho Soup is a light, cool, and refreshing soup, with the Spanish inspired flavors of salsa. This soup is perfect for hot summer...