Shelly's Recipe

TURKEY POT PIE WITH CORNMEAL CRUST

Category: Casseroles - Chicken and Turkey

Filling
1 large sweet potato, diced
1 baking potato, diced
2 medium white onions, thinly sliced
1 tablespoon vegetable oil
1/4 cup sour cream, light
4 cups broth, turkey or chicken
1/4 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
3/4 teaspoon ground white pepper
Cooking spray
1 cup frozen green peas

Crust
1-1/4 cups all-purpose flour
1-1/4 cups cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated white sugar
2 medium eggs, lightly beaten
1 cup plus 1 tablespoon milk
1/4 ounce applesauce, unsweetened

Preheat oven to 450. Combine first two filling ingredients in a steamer. Cover, reduce heat and steam until vegetables are almost tender. Set aside.

Saute onion in oil in a 3 quart nonstick saute pan over medium heat, stirring constantly, until tender. Reduce heat to low. Add the sour cream, 1/2 cup of the broth and 1/4 cup plus 2 tablespoons flour; cook, stirring constantly, for 1 minute. Gradually add remaining broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 3/4 teaspoon salt and white pepper. Remove from heat and set aside.

Spray a 4-quart baking dish with cooking spray and sprinkle 1/2 of turkey in the bottom. Combine reserved vegetables and peas with the onion gravy; ladle 1/2 of vegetable/gravy mixture over turkey. Repeat layers, and set aside.

To make the crust: Combine flour, cornmeal, baking powder, salt and sugar in a large bowl; stir well. Combine egg, milk and applesauce; add to dry ingredients, stirring just until dry ingredients are moistened. Carefully spoon and spread batter over turkey mixture, making sure that the batter doesn’t blend too much with the pie mixture. Bake uncovered for 35 to 40 minutes or until lightly browned and thoroughly heated. Depending on your oven, you may need to cover the crust in the last 10 minutes to avoid burning the edges. Serves 12