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Recipe Source: cdkitchen.com
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Turkey Pot Pie With Cornbread Topping
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 can (10.5 ounce size) cream of mushroom soup, undiluted
- 1 cup milk
- 1 cup frozen peas, cooked
- 1 tablespoon chopped pimiento
- 2 cups cubed cooked turkey
- salt and pepper to taste
- 3/4 cup sifted all-purpose flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup shortening
- 1 egg, lightly beaten
- 3/4 cup milk
In a saucepan over medium-low heat, heat soup, 1 cup milk, peas, pimiento, and turkey. Transfer to shallow 2-quart baking dish. Mix together flour, cornmeal, baking powder, and 3/4 teaspoon salt; cut in shortening. Mix egg and 3/4 cup milk together; add to dry ingredients; mix well with a fork. Pour over turkey mixture. Bake at 425 degrees F for 20 to 25 minutes.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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