Ingredients
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- 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:
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the flour and cook for another 2 minutes, ensuring the vegetables are evenly coated.
- Gradually add the broth while stirring, allowing the mixture to thicken slightly.
- Stir in the milk, thyme, sage, salt, and pepper.
- 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:
- Preheat your oven according to your cornbread recipe instructions.
- Pour the turkey filling into a baking dish.
- Prepare your cornbread batter using your linked recipe, and spread it evenly over the turkey filling.
Bake:
- Bake according to your cornbread recipe instructions, usually until the crust is golden brown and cooked through.
- Let the pot pie cool for a few minutes before serving.
- Category: entrees, turkey, recipes