Turkey Pot Pie With Cornbread Crust For The Crock Pot Recipes

TURKEY POT PIE WITH CORNBREAD CRUST FOR THE CROCK POT

Steps:

• combine 1/4 cup flour, salt, pepper, cayenne pepper in a bowl.
• Toss turkey with the flour/spice mixture and place in crock pot.
• Add carrots, potatoes, onions, peas and carrots, garlic and mushrooms.
• Pour broth and sherry over all and stir to blend, Cover and cook on high 4-5 hours or on low 7-9.
• Turn crock pot to high while preparing the cornbread.
• Preheat oven to 400.
• Blend remaining 1/3 cup flour with 1/3 cup cold water and stir until smooth, then blend into the stew in the pot.
• Cook, stirring occasionally, 15 minutes or until thickened.
• Cornbread:.
• Combine flour, cornmeal, baking powder, salt and sugar in mixing bowl.
• Blend in egg, milk and oil.
• Pour over the thickened stew.
• Take removable stoneware out of the crock pot and place in heated oven.
• Bake for 15-20 minutes or until the cornbread is brown.
• Allow to stand 15 minutes before serving.

CORNBREAD CHICKEN POT PIE

Steps:

• Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
• Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.

CRUSTLESS TURKEY POT PIE

Steps:

• Preheat oven to 350ºF. Cook and stir onions and red peppers in 1 Tbsp. margarine. Add to combined turkey, peas and carrots, sour cream, dressing, tarragon and black pepper; mix well. Spoon into 1-1/2-qt. casserole dish sprayed with cooking spray.
• Melt 1 tsp. margarine in small skillet. Add Parmesan cheese and bread crumbs; cook and stir 3 min. or until lightly browned. Sprinkle over turkey mixture.
• Bake 30 min. or until heated through.

TURKEY POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
• Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
• In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.