What to do with all that left over turey after thanksgiving? We make Pot Pies Ofcourse and I always put my spin on the traditional dish by putting a honey cornbread mix on top to give it alittle something, something :)
2 (10 inch) deep dish crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk
1 box Jiffy Cornbread Mix
3 tablespoon of honey
1 teaspoon vanilla
- Preheat oven to 425 degrees
- Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
- Cook and stir until the vegetables are soft.
- Stir in the bouillon and water and bring mixture to a boil.
- In a medium saucepan, melt the remaining 2 tablespoons butter and stir in flour, continue stirring for a few minutes allowing it to thicken.
- Stir in milk until smooth and add in turkey, and heat through.
- Stir the turkey mixture into the vegetable mixture, and cook until thickened.
- Cool slightly, then pour mixture into the unbaked pie shell.
- Bake in the preheated oven for 10 minutes only
- While the pie is in the oven for 10 minutes, start mixing the cornbread topping.
- Mix cornbread mixture according to the package directions along with some, honey and vanilla
- Remove Pie from oven and spoon cornbread mixture on top and return it to the oven
- Reduce oven temperature to 350 degrees and Bake for 45 minutes.