Crock Pot Turkey Pot Pie With Cornbread Crust Recipe

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.

nutrition data

Nutritional data has not been calculated yet.