Turkey Pot Pie with Cornbread Crust
From fireraven 15 years agoIngredients
- 2 lb boneless turkey breast, cut into 1/2 in cubes shopping list
- 2/3 c AP flour, divided shopping list
- 1 tsp salt shopping list
- 1/2 tsp ground black pepper shopping list
- 1/4 tsp cayenne pepper shopping list
- 2 carrots, sliced shopping list
- 2 stalks celery, sliced shopping list
- 2 potatoes, peeled and chopped shopping list
- 2 med onions, chopped shopping list
- 2 cups frozen mixed veggies shopping list
- 2 cloves minced garlic shopping list
- 1 (4oz) can sliced mushrooms, drained shopping list
- 2 c chicken broth shopping list
- 1/4 c sherry shopping list
- Cornbread: shopping list
- 1 c AP flour shopping list
- 1 c yellow cornmeal shopping list
- 1 tbs baking powder shopping list
- 1 tsp salt shopping list
- 1/4 c veg oil shopping list
- 2 tbs sugar shopping list
- 1 egg, lightly beaten shopping list
- 1 c milk shopping list
How to make it
- 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.
- 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.
- 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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