Cornbread Turkey Pot Pie

Whew, Thanksgiving recipe right under the wire with this Cornbread Turkey Pot Pie! Well, Thanksgiving of sorts, depending on your point of view.

This recipe came about by accident, and not because I even intended to do anything very Thanksgiving-y this year (if you’re looking for some though, check out the ‘party menus’ section of the recipe page for T-day inspo flavored by Spain, the Middle East, France, Germany and India!). However, I in the middle of my Target run this past weekend when I looked into my cart and my heart and realized that, despite the fact that I’m going home to Mom’s on Thursday, I still had to feed myself for four whole days and I had minimal resources in my house and fridge to do so. As much as I can subsist on cereal and yogurt alone, I figured I needed some more sustenance. So I grabbed some ground turkey and frozen peas and combined that with fridge veggies and a box of Jiffy to bring you this recipe today.

The cornbread really makes this special and different and more delicious than a traditional pot pie. I say this as someone partial to cornbread and as someone who really doesn’t care for pie in any form, particularly pie crust.  Cornbread > short crust any day, I say! I made it a little extra by adding in some canned corn kernels and sharp white cheddar cheese because why the heck not?

Though a happy accident, this little recipe comes just at the right time should you be celebrating in an alternative way this year!  After all, this is feeding my party of one for the next few days, ya know? ALSO, just so happens that it would do well if you had some turkey sitting around leftover the day after if you buy a bird bigger than your party can eat on Thursday. It’s really a win-win and oh-so-versatile.  

However you are celebrating, I wish you a happy and safe holiday weekend! We stay apart this year so we can all be together next year, and the fact that we even have someone or someones to miss this year as we keep it small is surely something to be thankful for, don’t you think?

Cornbread Turkey Pot Pie

November 24, 2020

Servings: 4

Prep: 10 min

Cook: 40 min

Total: 1 hr

Difficulty: Easy

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Cornbread turkey pot pie has lean ground turkey and traditional vegetables topped with a crispy, cheesy cornbread crust.

By: Chrissy

Ingredients

• 1 TB unsalted butter
• 1 small yellow onion, diced (about 1 cup)
• 3 stalks celery, diced (about 1/2 cup)
• 2 medium carrots, diced (about 1/2 cup)
• 1 pound lean ground turkey
• 1 TB all-purpose flour
• 2 bay leaves
• 2 tsp poultry seasoning
• 1-2 tsp tabasco sauce
• 1 cup low-sodium or homemade chicken stock
• 1 tsp black pepper
• 1 cup frozen petite peas
• 1/2 cup fresh parsley, chopped
• 1 box Jiffy corn bread mix
• 1 egg
• 1/3 cup milk
• 1/2 cup shredded sharp white cheddar cheese
• 1 cup whole kernel corn
• 2 tsp coarse ground black pepper

Directions

• Step 1 Preheat the oven to 400F.
• Step 2 In a large saucepan over medium high heat, add the butter, the vegetables, bay leaves, salt, pepper and poultry seasoning. Cook about 3 minutes until they start to get soft. Add the ground turkey and cook thoroughly, breaking it up with a wooden spoon in small bits. When it’s cooked, sprinkle the flour over the whole thing. Cook for 1 minute until you can no longer see the flour. Add the chicken stock and peas and cook another 2 minutes until it comes to a bubble and everything is warmed through. Add the parsley. Set aside to prepare the cornbread.
• Step 3 Prepare the cornbread by mixing together all the ingredients thoroughly.
• Step 4 To an 8″ cast-iron skillet or a traditional pie plate, add the pot pie filling. Cover thoroughly with the cornbread and bake 20-25 minutes until the top of the cornbread is golden brown. Serve hot!