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Slow Cooker Turkey Pot Pie With Cornbread Crust
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- #46767
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 pounds boneless turkey breasts, cut into 1/2" cubes
2/3 cup flour, divided
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 carrots, sliced
2 stalks celery, sliced
2 potatoes, peeled and chopped
2 medium onions, chopped
2 cups frozen peas and carrots, or mixed vegetables
2 cloves garlic, minced
1 can (4 ounce size) sliced mushrooms, drained
2 cups chicken broth
1/4 cup sherry
CORNBREAD
1 cup flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 egg, lightly beaten
1 cup milk
1/4 cup vegetable oil
directions
Combine 1/3 cup flour, salt, black pepper and cayenne pepper in a bowl. Toss turkey cubes with flour/spice mixture and place in stoneware. Add carrots, celery, potatoes, onions, frozen peas and carrots (or frozen mixed vegetables), garlic and mushrooms. Pour broth and sherry over all. Stir to blend. Cover and cook on low 7-9 hours (High: 4-5 hours).
Turn slow cooker to high while preparing cornbread. Heat oven to 400 degrees F. Blend remaining 1/3 cup flour with 1/3 cup cold water. Stir until smooth. Then, blend into stew in slow cooker, stirring occasionally, for 15 minutes or until stew is thickened.
For cornbread, combine flour, cornmeal, baking powder, salt and sugar in mixing bowl. Blend in egg, milk and oil. Pour over stew.
Lift removable stoneware from slow cooker base and place in preheated oven. Bake for 15-20 minutes or until cornbread is golden brown. Allow to stand 15 minutes before serving.
added by
MissWendyLou
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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