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; 2 cups chicken stock; 1 large free range eggs; 0.25 cup flour; 2 cloves garlic; 0.5 cup green beans; 2 tsps ground sage; 2 tsps ground thyme; 0.75 cup milk; 2 Tbsps olive oil; 1 medium onion; 5 servings black pepper; 0.5 tsps salt; 1.5 Tbsps sugar; 3 cups turkey; 0.75 cup 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

2 cups

free range eggs

1 large

flour

0.25 cup

garlic

2 cloves

green beans

0.5 cup

ground sage

2 tsps

ground thyme

2 tsps

milk

0.75 cup

olive oil

2 Tbsps

onion

1 medium

black pepper

5 servings

salt

0.5 tsps

sugar

1.5 Tbsps

turkey

3 cups

cornmeal

0.75 cup

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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