Turkey pot pie with cornbread crust

Name: Turkey pot pie with cornbread crust
Total time: 45 min
Yield: 5 servings
Ingredients: 1 Tbsp baking powder; 2 Tbsps rapeseed oil; 2 large carrots; 3 stalks celery; 480 ml chicken stock; 1 large free range eggs; 31.25 g flour; 2 cloves garlic; 55 g green beans; 2 tsps ground sage; 2 tsps ground thyme; 183 ml milk; 2 Tbsps olive oil; 1 medium onion; 5 servings black pepper; 0.5 tsps salt; 1.5 Tbsps sugar; 298.2 g turkey; 119.25 g cornmeal

A delicious Turkey Pot Pie With Cornbread Crust that serves 5, covering 25% of your daily vitamin and mineral requirements. It takes around 45 minutes to prepare and is perfect for a cozy weeknight dinner.

Ingredients

baking powder

1 Tbsp

rapeseed oil

2 Tbsps

carrots

2 large

celery

3 stalks

chicken stock

480 ml

free range eggs

1 large

flour

31.25 g

garlic

2 cloves

green beans

55 g

ground sage

2 tsps

ground thyme

2 tsps

milk

183 ml

olive oil

2 Tbsps

onion

1 medium

black pepper

5 servings

salt

0.5 tsps

sugar

1.5 Tbsps

turkey

298.2 g

cornmeal

119.25 g

Method

To make filling: Preheat the oven to 400F. Coat a pie plate (or any baking dish you like) generously with nonstick cooking spray.
Heat olive oil in a large pan over medium heat.
Add onion, carrots, celery, and green beans, and saut for about 10 minutes, until tender.
Add garlic and stir constantly for 30 seconds.
Sprinkle the flour into the pan and stir until it coats the vegetables, about 30 seconds. Slowly stir in 2 cups of hTo make crust: In a large bowl, whisk the cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined in a separate bowl. Stir wet ingredients into dry ingredients. Spoon the batter evenly over the filling.
Bake until the top is golden brown, about 22 to 25 minutes.
Let cool for at least 15 minutes before serving.

Nutrition:

482 kcal

Carbs

52 g

Fat

19 g

Protein

23 g

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