Turkey Pot Pie With Cornbread Crust for the Crock Pot Recipe

Are you on the lookout for a hearty, comforting meal that’s easy to make and perfect for those busy weeknights? Look no further than this delicious Turkey Pot Pie with Cornbread Crust for the Crock Pot recipe! As a chef, I know how important it is to have a recipe that’s both delicious and easy to prepare, and this recipe ticks all the boxes.

With a tender and flavorful turkey filling, and a delicious cornbread crust, this pot pie recipe is perfect for feeding a crowd or for enjoying leftovers throughout the week. And the best part? It’s all made in the crock pot, so you can set it and forget it, leaving you with more time to spend with your loved ones or to tackle other tasks around the house.

So, whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to impress. Get ready to indulge in a warm and comforting meal that’s perfect for any occasion!

Why You’ll Love This Recipe

Turkey Pot Pie With Cornbread Crust for the Crock Pot

Are you looking for a comforting and satisfying meal that won’t take up too much of your time? Then look no further than this delicious turkey pot pie recipe with a cornbread crust made in a crock pot!

What’s not to love? The savory filling is made with tender turkey, earthy mushrooms, and a medley of vegetables like carrots, celery, and onions, all simmered in a flavorful broth. The cornbread crust adds a touch of sweetness and a satisfying crunch to every bite.

But that’s not all! This recipe is incredibly easy to make, and it’s perfect for busy weeknights or cozy weekends at home. Simply toss the ingredients in your slow cooker and let it work its magic. The result is a hearty and delicious meal that your whole family will love.

Not only is this recipe delicious and easy, but it’s also versatile. You can easily customize it by adding your favorite spices or swapping out the turkey for chicken or beef. It’s also a great way to use up leftover turkey from the holidays.

So, whether you’re looking for a hearty dinner or a way to use up leftovers, this turkey pot pie recipe with a cornbread crust made in a crock pot is the perfect choice. Trust me, once you try it, you’ll never want to make pot pie any other way!

Ingredient List

Let’s gather the ingredients we need to make this delicious Turkey Pot Pie with Cornbread Crust for the Crock Pot Recipe. You will need the following:

For the Pot Pie Filling:

3 cups turkey, cooked and cubed
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon butter
2 cups chicken broth
1/4 cup sherry wine
1 can (4 oz) mushrooms, drained
3 cloves garlic, minced
1 onion, chopped
2 potatoes, peeled and cubed
2 celery stalks, chopped
2 carrots, peeled and chopped

For the Cornbread Crust:

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup butter, melted
1/2 cup shredded cheddar cheese (optional)

Make sure to have all the ingredients ready before you start cooking. You can substitute or add some ingredients according to your preference.

The Recipe How-To

Prep Time: 30 minutes | Cook Time: 6 hours | Total Time: 6 hours 30 minutes | Servings: 6

Ingredients:

1 pound turkey cubes, cooked
1/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon baking powder
3/4 cup yellow cornmeal
3/4 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter, melted
1 egg, beaten
1/2 cup milk
3 cups chicken broth
1 cup mushrooms, sliced
3 garlic cloves, minced
1 onion, chopped
2 potatoes, peeled and diced
2 celery stalks, diced
2 carrots, peeled and diced
1/4 cup sherry wine

Directions:

In a mixing bowl, toss together the turkey, 1/4 cup flour, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper until the turkey is coated evenly.
In another mixing bowl, combine 3/4 cup yellow cornmeal, 3/4 cup flour, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon baking powder.
In a separate bowl, whisk together 1/4 cup melted butter, 1 beaten egg, and 1/2 cup milk until smooth.
Add the wet ingredients to the dry ingredients, and mix until just combined.
In a separate pot, melt 1/4 cup butter over medium heat. Add 1 cup sliced mushrooms, 3 minced garlic cloves, and 1 chopped onion, and cook for 5 minutes or until the vegetables are tender.
Add 2 diced potatoes, 2 diced celery stalks, and 2 diced carrots to the pot, and cook for another 5 minutes.
Sprinkle 1/4 cup flour into the pot, and stir to coat the vegetables.
Add 3 cups chicken broth and 1/4 cup sherry wine to the pot, and stir until the flour is dissolved.
Add the turkey to the pot, and stir to combine.
Pour the mixture into a 2-quart crockpot.
Spoon the cornbread batter on top of the turkey mixture, and spread it out evenly.
Cover the crockpot, and cook on high for 3-4 hours or on low for 6-8 hours, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
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Substitutions and Variations

If you’re looking to switch things up with this recipe, there are a few substitutions and variations you can consider. Here are some ideas:

– Meat: Instead of turkey, you can use chicken, beef, or even leftover chili or stew. Just make sure to adjust the cooking time accordingly.

– Veggies: Feel free to mix and match your veggies based on your preferences and what you have on hand. You can use frozen veggies instead of fresh, or add in some bell peppers, green beans, or peas.

– Broth: If you don’t have chicken broth on hand, you can use vegetable broth or even water instead. You can also swap out the sherry wine for white wine, red wine, or even apple cider vinegar.

– Cornbread crust: If you’re not a fan of cornbread, you can use a regular pie crust or biscuit dough instead. You can also try a cheesy cheddar crust or a stuffing crust for a fun twist.

– Spices: If you’re not a fan of cayenne pepper, you can omit it or substitute it with paprika or chili powder. You can also add in some herbs like thyme, rosemary, or sage for extra flavor.

– Southwest turkey pot pie: For a southwestern twist, you can add in some canned diced tomatoes, black beans, and corn. You can also use a Mexican blend of cheese for the cornbread crust.

Remember, cooking is all about experimenting and making the recipe your own. Don’t be afraid to get creative and have fun with it!

Serving and Pairing

“Savor the savory with this turkey pot pie.”

This turkey pot pie with cornbread crust is a comforting and hearty meal that is perfect for any occasion. It makes for a great family dinner, a meal to share with friends, or even a potluck dish. The warm and savory flavors of the pie filling are complemented by the sweet and crumbly cornbread crust.

To serve, spoon the hot and steamy pie into individual bowls, making sure to get a good amount of the cornbread crust in each serving. This dish pairs well with a variety of sides such as roasted vegetables, a simple green salad, or even a warm cup of soup.

For a complete meal, try serving this turkey pot pie with a glass of red wine, such as a Pinot Noir or a Merlot. The rich and fruity flavors of the wine will complement the earthy flavors of the pie filling. Alternatively, you can also pair this dish with a cold and refreshing beer, such as a lager or a pilsner.

No matter how you choose to serve and pair this dish, it is sure to be a crowd-pleaser. So go ahead and dig in – you won’t be disappointed!

Make-Ahead, Storing and Reheating

“Let the crock pot do the work for you.”

This turkey pot pie with cornbread crust for the crock pot recipe can be made ahead of time and stored in the refrigerator or freezer for later. To make it ahead of time, prepare the filling and crust separately and store them in separate containers in the refrigerator for up to 2 days. When ready to cook, simply assemble the pot pie and cook it in the crock pot according to the recipe instructions.

To store leftovers, let the pot pie cool completely and then store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the pot pie in the oven at 350°F for 10-15 minutes or until heated through. Alternatively, you can reheat individual servings in the microwave for 1-2 minutes.

If you have leftovers that you don’t plan on eating within 3 days, you can also freeze the pot pie. To freeze, let the pot pie cool completely and then wrap it tightly in plastic wrap and aluminum foil. Label it with the date and freeze it for up to 3 months. To reheat, thaw the pot pie in the refrigerator overnight and then heat it in the oven at 350°F for 20-25 minutes or until heated through.

Overall, this turkey pot pie with cornbread crust for the crock pot recipe is a great make-ahead meal that can be stored and reheated easily. It’s perfect for busy weeknights or for meal prep.

Tips for Perfect Results

Making a perfect turkey pot pie with cornbread crust in a crockpot may seem daunting, but with a few tips and tricks, you can achieve a delicious and comforting dish. Here are some tips to ensure that your pot pie turns out perfectly every time.

1. Use fresh ingredients

The key to a delicious pot pie is using fresh ingredients. Use fresh vegetables and herbs to enhance the flavor of the dish. Avoid using canned vegetables as they may have a different texture and flavor.

2. Season well

Don’t be afraid to season your pot pie well. Use a mixture of cayenne pepper, black pepper, and salt to give it a kick of flavor. Season the turkey cubes with this spice mixture before tossing them in flour.

3. Make a thick filling

To avoid a runny filling, make sure to thicken it with flour. After adding the vegetables and broth, sprinkle flour over the mixture and stir well. This will help thicken the filling and prevent it from being too watery.

4. Use a cornbread crust

A cornbread crust adds a unique flavor and texture to the pot pie. Andie Mitchell’s cornbread crust recipe is a perfect complement to the savory filling. Make sure to follow the recipe carefully and not overmix the batter.

5. Cook on low heat for best results

Cooking the pot pie on low heat for 6-8 hours will allow the flavors to meld together and the turkey to become tender. Resist the temptation to cook it on high heat for a shorter amount of time, as this may result in tough and dry turkey.

By following these tips, you can create a delicious turkey pot pie with cornbread crust in a crockpot that is sure to impress your family and friends.

Bottom Line

Now that you have all the information you need to make this delicious turkey pot pie with cornbread crust in your crock pot, it’s time to get cooking! With its warm and comforting flavors, this recipe is perfect for chilly winter nights or when you’re in the mood for some classic comfort food.

Not only is this recipe easy to make, but it’s also incredibly versatile. You can easily swap out the turkey for chicken or even beef, or add in your favorite veggies to create your own unique twist on this classic dish.

So, whether you’re looking for a quick and easy meal to feed your family or you’re hosting a dinner party and want to impress your guests, this turkey pot pie with cornbread crust is sure to be a hit. So go ahead, give it a try and savor the delicious flavors of this classic comfort food.