Lovely Leftovers: Turkey Pot Pie with Cornbread Crust

November 24, 2011

Reinventing your turkey leftovers is a great way to enjoy a new dish while being economical. This turkey pot pie with cornbread crust just so happens to be one of those dishes. Use your leftover turkey, veggies, and stock with a little bit of flour to thicken and your done. It's so simple and comforting that you'll want to make turkey pot pie with cornbread crust over and over again.

Turkey Pot Pie with Cornbread Crust

Ingredients:

For the Filling:

2 tablespoons olive oil

2 large carrots, chopped

3 stalks celery, chopped

1 medium onion, chopped

1/2 cup green beans, trimmed and chopped

2 cloves garlic, minced

1/4 cup flour

2 cups turkey or chicken stock

2 teaspoons ground thyme

2 teaspoons ground sage

1/2 teaspoon salt

Cracked pepper

3 cups chopped, cooked turkey

For the Crust:

3/4 cup white or yellow cornmeal

3/4 cup flour

1 tablespoon baking powder

1 1/2 tablespoons sugar

1/2 teaspoon salt

3/4 cup milk

1 large egg

2 tablespoons canola oil

Directions:

To make filling: Preheat the oven to 400°F. Coat a pie plate (or any baking d ish you like) generously with nonstick cooking spray. Heat olive oil in a large pan over medium heat. Add onion, carrots, celery, and green beans, and sauté for about 10 minutes, until tender. Add garlic and stir constantly for 30 seconds. Sprinkle the flour into the pan and stir until it coats the vegetables, about 30 seconds. Slowly stir in 2 cups of h

To 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. Bake until the top is golden brown, about 22 to 25 minutes. Let cool for at least 15 minutes before serving.