Turkey Pot Pie With Cornbread Topping

This is a great holiday pot pie. With leftover turkey and baking ingredients this pie flies together in no time, and is perfect for eating while lounging.

Ingredients -

1 (10-1/2 ounces) can 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

Preparation:

1. Preheat oven to 425 F.

2. Add cream of mushroom soup, milk, peas, pimiento, and cooked turkey to saucepan.

3. Stir to combine. Heat mixture over medium heat.

4. Transfer mixture to shallow ceramic baking dish.

5. Add sifted flour, cornmeal, baking powder, and salt to small bowl.

6. Cut in shortening.

7. In separate small bowl, combine egg with milk.

8. Add egg mixture to dry ingredients. Mix well with fork.

9. Pour over turkey mixture.

10. Bake 25 minutes.

Pot Pie Tips

Cooking Chicken

Remove pieces as they get done to avoid overcooking, when broiling, frying, grilling, and sautéing chicken. White pieces will generally cook faster than dark pieces.

Pot Pie Tips

Boneless Chicken

For chicken recipe purposes, 1 pound of boneless chicken will produce about 3 cups of cubed chicken.