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Turkey Pot Pie With Cornbread Crust

 
One serving costs about $1.18

$1.18 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

5 lunch,main course,main dish,dinner Southern
spoonacular Score:69%

Spoonacular Score: 69%

 

Turkey Pot Pie With Cornbread Crust might be just the Southern recipe you are searching for. This main course has 481 calories, 23g of protein, and 20g of fat per serving. For $1.16 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 2 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. If you have celery, turkey, egg, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. Similar recipes include Instant Pot Chicken Pot Pie Soup, Chicken Pot Pie Pockets, and Homemade Chicken Pot Pie Soup.

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Bollig-Lehnert Piesporter Goldtroopfchen Riesling Spatlese. It has 4.5 out of 5 stars and a bottle costs about 24 dollars.

Bollig-Lehnert Piesporter Goldtroopfchen Riesling Spatlese

Full of ripe, tropical fruit flavors like pineapple, mango, and guava, with pastry accents. Offers a bright finish of kiwi fruit and lime, showing a touch of chamomile and cream.

» Get this wine on Wine.com

Ingredients

Servings:
1 Tbsp
1 Tbsp baking powder
baking powder
2 Tbsps
2 Tbsps canola oil
canola oil
2 large
2 large carrots
carrots
3 stalks
3 stalks celery
celery
2 cups
2 cups chicken stock
chicken stock
1 large
1 large egg
egg
0.25 cups
0.25 cups flour
flour
0.75 cups
0.75 cups flour
flour
0.22 cloves
0.22 cloves garlic
garlic
0.5 cups
0.5 cups trimmed green beans
trimmed green beans
2 tsps
2 tsps ground sage
ground sage
2 tsps
2 tsps ground thyme
ground thyme
0.75 cups
0.75 cups milk
milk
2 Tbsps
2 Tbsps olive oil
olive oil
1 medium
1 medium onion
onion
some
some pepper
pepper
0.5 tsps
0.5 tsps salt
salt
1.5 Tbsps
1.5 Tbsps sugar
sugar
2.13 cups
2.13 cups cooked turkey
cooked turkey
0.75 cups
0.75 cups white yellow cornmeal
white yellow cornmeal
1 Tbsp baking powder
1 Tbsp
baking powder
2 Tbsps canola oil
2 Tbsps
canola oil
2 large carrots
2 large
carrots
3 stalks celery
3 stalks
celery
2 cups chicken stock
2 cups
chicken stock
1 large egg
1 large
egg
0.25 cups flour
0.25 cups
flour
0.75 cups flour
0.75 cups
flour
0.22 cloves garlic
0.22 cloves
garlic
0.5 cups trimmed green beans
0.5 cups
trimmed green beans
2 tsps ground sage
2 tsps
ground sage
2 tsps ground thyme
2 tsps
ground thyme
0.75 cups milk
0.75 cups
milk
2 Tbsps olive oil
2 Tbsps
olive oil
1 medium onion
1 medium
onion
some pepper
some
pepper
0.5 tsps salt
0.5 tsps
salt
1.5 Tbsps sugar
1.5 Tbsps
sugar
2.13 cups cooked turkey
2.13 cups
cooked turkey
0.75 cups white yellow cornmeal
0.75 cups
white yellow cornmeal

Equipment

baking pan
baking pan
whisk
whisk
bowl
bowl
oven
oven
baking pan
baking pan
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. 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 h
  2. To 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.18
Ingredient
1 tablespoon baking powder
2 tablespoons canola oil
2 larges carrots
3 stalks celery
2 cups chicken stock
1 large egg
¼ cups flour
¾ cups flour
2 cloves garlic
½ cups trimmed green beans
2 teaspoons ground sage
2 teaspoons ground thyme
¾ cups milk
2 tablespoons olive oil
1 medium onion
some pepper
1.5 tablespoons sugar
3 cups cooked turkey
¾ cups white yellow cornmeal
Price
$0.09
$0.08
$0.25
$0.45
$1.54
$0.31
$0.04
$0.12
$0.13
$0.18
$0.02
$0.31
$0.25
$0.33
$0.24
$0.01
$0.02
$1.10
$0.38
$5.88

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you are buying fresh green beans, avoid beans with scars and go ahead and snap a bean in half when no one is looking. It should snap easily. Store in the refrigerator. Before cooking, snap off the stem ends or cut them off using a knife or even scissors.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
486 Calories
23g Protein
19g Total Fat
53g Carbs
24% Health Score
Limit These
Calories
486
24%

Fat
19g
31%

  Saturated Fat
3g
23%

Carbohydrates
53g
18%

  Sugar
10g
12%

Cholesterol
91mg
31%

Sodium
513mg
22%

Get Enough Of These
Protein
23g
48%

Vitamin A
5170IU
103%

Phosphorus
463mg
46%

Vitamin B3
8mg
43%

Selenium
30µg
43%

Vitamin B6
0.72mg
36%

Vitamin B2
0.5mg
30%

Vitamin K
28µg
27%

Vitamin B1
0.4mg
27%

Manganese
0.53mg
26%

Potassium
864mg
25%

Folate
93µg
23%

Iron
3mg
21%

Calcium
205mg
21%

Fiber
5g
20%

Zinc
2mg
17%

Magnesium
68mg
17%

Vitamin B12
0.99µg
17%

Vitamin E
2mg
16%

Copper
0.26mg
13%

Vitamin B5
1mg
12%

Vitamin C
6mg
8%

Vitamin D
0.88µg
6%

covered percent of daily need

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