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Turkey Pot Pie with Cornbread Crust


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  • Author: The Kilted Chef
  • Yield: Serves 4

Ingredients

Units Scale
  • 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)

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