Monday, November 28, 2011

Cornbread Topped - Turkey Pot Pie

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

  1. Preheat oven to 425 degrees
  2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
  3. Cook and stir until the vegetables are soft.
  4. Stir in the bouillon and water and bring mixture to a boil.
  5. In a medium saucepan, melt the remaining 2 tablespoons butter and stir in flour, continue stirring for a few minutes allowing it to thicken.
  6. Stir in milk until smooth and add in turkey, and heat through.
  7. Stir the turkey mixture into the vegetable mixture, and cook until thickened.
  8. Cool slightly, then pour mixture into the unbaked pie shell.
  9. Bake in the preheated oven for 10 minutes only
  1. While the pie is in the oven for 10 minutes, start mixing the cornbread topping.
  2. Mix cornbread mixture according to the package directions along with some, honey and vanilla
  3. Remove Pie from oven and spoon cornbread mixture on top and return it to the oven 
  4. Reduce oven temperature to 350 degrees and Bake for 45 minutes.


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