Turkey Pot Pie With Cornbread Crust for the Crock Pot
- Ready In:
- 8hrs 20mins
- Ingredients:
- 22
- Serves:
-
6
ingredients
- 907.18 g boneless turkey breast, cut into 1/2 inch cubes
- 157.80 ml flour, divided
- 4.92 ml salt
- 2.46 ml black pepper
- 1.23 ml cayenne pepper
- 2 carrots, sliced
- 2 stalk celery, sliced
- 2 potatoes, peeled and chopped
- 2 onions, chopped
- 473.18 ml frozen peas and carrots or 473.18 ml mixed vegetables
- 2 garlic cloves, minced
- 113.39 g can mushrooms, drained
- 473.18 ml chicken broth
- 59.14 ml sherry wine
-
For Cornbread
- 236.59 ml flour
- 236.59 ml yellow cornmeal
- 14.79 ml baking powder
- 4.92 ml salt
- 59.14 ml vegetable oil
- 29.58 ml sugar
- 1 egg, beaten
- 236.59 ml milk
directions
- combine 1/4 cup flour, salt, pepper, cayenne pepper in a bowl.
- Toss turkey with the flour/spice mixture and place in crock pot.
- Add carrots, potatoes, onions, peas and carrots, garlic and mushrooms.
- Pour broth and sherry over all and stir to blend, Cover and cook on high 4-5 hours or on low 7-9.
- Turn crock pot to high while preparing the cornbread.
- Preheat oven to 400.
- Blend remaining 1/3 cup flour with 1/3 cup cold water and stir until smooth, then blend into the stew in the pot.
- Cook, stirring occasionally, 15 minutes or until thickened.
-
Cornbread:
- Combine flour, cornmeal, baking powder, salt and sugar in mixing bowl.
- Blend in egg, milk and oil.
- Pour over the thickened stew.
- Take removable stoneware out of the crock pot and place in heated oven.
- Bake for 15-20 minutes or until the cornbread is brown.
- Allow to stand 15 minutes before serving.
Reviews
-
This came out fabulously. The seasoning was perfect and the only change I made was I used one huge onion instead of two smaller ones. The cornbread topping was a lot better than I expected and pretty thick, too, even though I have a fairly wide crockpot. We eat smaller servings so we got 8 out of this instead of only 6.
-
I loved the concept of this and think it is a great starter recipe. I think it needs more spices and DH didn't like the way I spiced it so I will have to experiment a little. I only used 1 Tbs of oil in the crust and didn't miss the rest. I also used ground turkey meat and crumbled it into large chunks since I didn't have a solid turkey breast. My crock pot is tall rather than wide so the crust was rather thick and underdone. It would work best for one that is more wide. Also 6 servings of this dish would be a large plate! We served 3 last night and didn't eat half of it.
RECIPE SUBMITTED BY
Bekah
United States