Cozy Comfort: Turkey Pot Pie with Cornbread Crust

There’s nothing quite like the warmth of a homemade pot pie to bring comfort to your table, and this Turkey Pot Pie with Cornbread Crust is a true crowd-pleaser. It’s the perfect way to repurpose leftover turkey, transforming it into a hearty, satisfying dish that celebrates classic flavors with a Southern twist.

A Filling Packed with Flavor
The filling in this turkey pot pie is the ultimate combination of rich and wholesome. Tender turkey is combined with sautéed onions, garlic, carrots, and celery to create a flavorful base. Frozen peas and corn add a pop of sweetness and vibrant color, while a creamy broth enriched with thyme and sage ties everything together. Each bite delivers a medley of textures and flavors, making this dish a favorite for all ages.

A Southern Spin with Cornbread Crust
What sets this pot pie apart is its cornbread crust. Instead of the traditional pastry topping, this recipe uses a fluffy, golden layer of cornbread, bringing a touch of rustic charm to the dish. The cornbread bakes up beautifully, soaking in just enough of the rich filling to add extra flavor while maintaining its tender crumb.

Easy and Versatile
This recipe is wonderfully adaptable. You can swap in other vegetables, like green beans or mushrooms, to suit your preferences or use whatever you have on hand. It’s also a fantastic way to make use of holiday leftovers—just sub in your Thanksgiving turkey and veggies for a no-fuss meal that feels fresh and exciting.

Perfect for Busy Weeknights or Cozy Gatherings
Whether you’re serving it as a weeknight dinner or a comforting centerpiece for a casual gathering, this Turkey Pot Pie with Cornbread Crust is guaranteed to impress. It’s a complete meal in one dish—hearty, wholesome, and deeply satisfying.

Prepare to cozy up with this comforting recipe that transforms leftovers into something extraordinary. Don’t forget to check out the linked cornbread crust recipe for that perfect topping! Happy cooking!

A very generous thank you to  Turkey Farmers of Nova Scotia  for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

Turkey Pot Pie with Cornbread Crust

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: The Kilted Chef
• Yield: Serves 4

Print Recipe

Pin Recipe

Ingredients

Units USM Scale 1x2x3x

• 2 cups leftover cooked turkey, shredded or diced
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 3 tablespoons all-purpose flour
• 2 cups chicken or turkey broth
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper to taste
• Cornbread crust (recipe linked here)

Cook Mode Prevent your screen from going dark

---

Instructions

Prepare the Filling:

1. In a large skillet, heat olive oil over medium heat.
2. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
3. Stir in the flour and cook for another 2 minutes, ensuring the vegetables are evenly coated.
4. Gradually add the broth while stirring, allowing the mixture to thicken slightly.
5. Stir in the milk, thyme, sage, salt, and pepper.
6. Add the shredded turkey, peas, and corn to the skillet. Stir everything together and let it simmer for 5-7 minutes, until the mixture is thick and bubbly.

Assemble the Pot Pie:

 

1. Preheat your oven according to your cornbread recipe instructions.
2. Pour the turkey filling into a baking dish.
3. Prepare your cornbread batter using your linked recipe, and spread it evenly over the turkey filling.

Bake:

1. Bake according to your cornbread recipe instructions, usually until the crust is golden brown and cooked through.
2. Let the pot pie cool for a few minutes before serving.

• Category: entrees, turkey, recipes