Turkey Pot Pie With Cornbread Crust

Turkey Pot Pie With Cornbread Crust

Turkey Pot Pie With Cornbread Crust

45 minutes

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Details
  • Serving Size:   5
  • Weight Watchers:   13 Points
Cuisine
  • Southern
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 1 tablespoon baking powder
  • 2 tablespoons canola oil
  • 2 large carrots, chopped
  • 3 stalks celery, chopped
  • 2 cups turkey or chicken stock
  • 1 large egg
  • 1/4 cup flour
  • 3/4 cup flour
  • 2 cloves garlic, minced
  • 1/2 cup green beans, trimmed and chopped
  • 2 teaspoons ground sage
  • 2 teaspoons ground thyme
  • 3/4 cup milk
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Cracked pepper
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons sugar
  • 3 cups chopped, cooked turkey
  • 3/4 cup white or yellow cornmeal
Instructions

To make filling: Preheat the oven to 400F. Coat a pie plate (or any baking dish 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 saut 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 hTo 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.

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