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Turkey Pot Pie with Cornbread Crust
 

2 cups water 2 large carrots thinly sliced 1 large baking potato, diced 2 medium onions, thinly sliced ¼ cup plus 2 tablespoons unsalted butter  ¼ cup all purpose flour, plus 2 tablespoons 4 cups turkey or chicken broth ¾ teaspoon salt ¾ teaspoon ground white pepper 4 cups cooked turkey, diced 1 cup frozen lima beans, thawed 1 cup all purpose flour 1 cup cornmeal 1 tablespoon baking powder 1 teaspoon salt 2 tablespoons sugar 1 large egg, lightly beaten 1 cup milk, plus 1 tablespoon 3 tablespoons vegetable oil Combine water, carrots, and potato in a large saucepan; bring to a boil. Cover, reduce heat, and simmer until vegetables are tender. Drain; set vegetables aside. Sauté onion in butter in a large skillet over medium heat, stirring constantly, until tender. Reduce heat to low. Add ¼ cup plus 2 tablespoons flour; cook, stirring constantly, 1 minutes. Gradually add broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in ¾ teaspoon salt and white pepper. Remove from heat, and set aside. Place one-third of turkey in a lightly greased 13x9x2-inch baking dish. Combine reserved vegetables and lima beans; sprinkle one-third of vegetable mixture over turkey. Repeat layers twice, and set aside.  Combine 1 cup flour, cornmeal, baking powder, salt, and sugar in a large bowl; stir well. Combine egg, milk, and oil; add to dry ingredients, stirring just until dry ingredients are moistened. Pour batter over turkey mixture. Bake, uncovered, at 425° F. for 35 to 40 minutes or until lightly browned and thoroughly heated.     Source. America's Best Recipes, A 1994 Hometown Collection.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.