Turkey Pot Pie With Cornbread Crust |
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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 6 |
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Good way to use left over turkey. Lots of veggies too! Ingredients:
2 lb boneless turkey breast, cut into 1/2 in cubes |
2/3 c ap flour, divided |
1 tsp salt |
1/2 tsp ground black pepper |
1/4 tsp cayenne pepper |
2 carrots, sliced |
2 stalks celery, sliced |
2 potatoes, peeled and chopped |
2 med onions, chopped |
2 cups frozen mixed veggies |
2 cloves minced garlic |
1 (4oz) can sliced mushrooms, drained |
2 c chicken broth |
1/4 c sherry |
cornbread |
1 c ap flour |
1 c yellow cornmeal |
1 tbs baking powder |
1 tsp salt |
1/4 c veg oil |
2 tbs sugar |
1 egg, lightly beaten |
1 c milk |
Directions:
1. Combine 1/3 c flour, salt, black pepper and cayenne pepper in a bowl. Toss turey cubes with flour/spice mixture and place in crockpot. Add carrots, celery, potatoes, onions, frozen mixed veggies, garlic and mushrooms. Pour broth and sherry over all. Stir to blend. Cover and cook on Low 7 to 9 hours, or on High 4 to 5 hours.
2. Turn slow cooking to high while preparing cornbread. Preheat over to 400F. Blend remaining 1/3 c flour with 1/3 c water; stir until smooth, then blend into stew in Crockpot slow cooker. Cook, stirring occasionally, 15 mins or until stew is thickened.
3. For corbread, combine flour, cornmeal, baking powder, salt and sugar in mixing bowl. Blend in egg, milk and oil. Pour over stew. Lift the crockpot out of the base and place in preheated oven. Bake 15 to 20 mins or until cornbread is golden brown. Allow to stand 15 mis before serving.
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