Turkey Pot Pie With Cornbread Crust

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Turkey Pot Pie With Cornbread Crust

Forget going out to eat or ordering takeout every time you crave Southern food. Try making Turkey Pot Pie With Cornbread Crust at home. This recipe serves 5. This main course has 482 calories, 24g of protein, and 20g of fat per serving. For $1.17 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 2 people found this recipe to be scrumptious and satisfying. This recipe from Foodista requires chicken stock, olive oil, flour, and milk. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 71%, this dish is solid. Similar recipes are Ham-and-Greens Pot Pie with Cornbread Crust, Curry Turkey Pot Pie With Homemade Butter Pie Crust, and Stuffing Crust Turkey Pot Pie.

Ingredients

name
Image of baking powder baking powder (1 Tbsp)
Image of canola oil canola oil (2 Tbsps)
Image of carrots carrots (2 larges)
Image of celery celery (3 stalks)
Image of chicken stock chicken stock (480 milliliters)
Image of egg egg (1 large)
Image of flour flour (31.25 grams)
Image of flour flour (93.75 grams)
Image of garlic garlic (2 cloves)
Image of green beans green beans (55 grams)
Image of ground sage ground sage (2 teaspoons)
Image of ground thyme ground thyme (2 teaspoons)
Image of milk milk (183 milliliters)
Image of olive oil olive oil (2 Tbsps)
Image of onion onion (1 medium)
Image of cracked pepper cracked pepper (5 servings)
Image of salt salt (0.5 teaspoons)
Image of sugar sugar (1.5 Tbsps)
Image of turkey turkey (298.2 grams)
Image of cornmeal cornmeal (119.25 grams)

Steps

  1. 1 To make filling: Preheat the oven to 400F. Coat a pie plate (or any baking dish you like) generously with nonstick cooking spray.
  2. 2 Heat olive oil in a large pan over medium heat.
  3. 3 Add onion, carrots, celery, and green beans, and saut for about 10 minutes, until tender.
  4. 4 Add garlic and stir constantly for 30 seconds.
  5. 5 Sprinkle the flour into the pan and stir until it coats the vegetables, about 30 seconds. Slowly stir in 2 cups of hTo 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.
  6. 6 Bake until the top is golden brown, about 22 to 25 minutes.
  7. 7 Let cool for at least 15 minutes before serving.
View original recipe on foodista.com