Best 5 Turkey Pot Pie With Cornbread Crust For The Crock Pot Recipes

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Are you craving a warm and comforting meal that combines the classic flavors of turkey pot pie with the hearty texture of cornbread? Look no further! In this article, we'll guide you through the process of creating a delectable turkey pot pie with a delightful cornbread crust, all made in the convenience of your crock pot. Get ready to indulge in a flavorful and satisfying dish that will surely become a family favorite.

Let's cook with our recipes!

FAST AND EASY TURKEY POT PIE



Fast and Easy Turkey Pot Pie image

This pie is super fast and easy to make with leftover turkey.

Provided by KatieIng

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 55m

Yield 6

Number Of Ingredients 7

1 (15 ounce) package pastry for a 9 inch double crust pie
2 cups cooked turkey, cut into bite-size pieces
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon seasoned salt
1 teaspoon seasoned pepper blend
½ cup shredded Cheddar cheese
1 (16 ounce) package frozen mixed vegetables, thawed and drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.
  • In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam.
  • Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.

Nutrition Facts : Calories 540.5 calories, Carbohydrate 44.4 g, Cholesterol 49.4 mg, Fat 30.3 g, Fiber 5.4 g, Protein 23.8 g, SaturatedFat 9 g, Sodium 950 mg, Sugar 0.4 g

SLOW COOKER TAMALE PIE



Slow Cooker Tamale Pie image

Canned beans and cornbread muffin mix speed up the prep on this crowd-pleasing main dish that's perfect for busy evenings and carry-in dinners. -Jill Pokrivka, York, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) cornbread/muffin mix
2 large eggs
1 cup shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through., In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

Nutrition Facts : Calories 393 calories, Fat 17g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 1066mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 6g fiber), Protein 21g protein.

GRANDMA CARLSON'S TURKEY POT PIE



Grandma Carlson's Turkey Pot Pie image

This savory comfort food dish is the most popular Thanksgiving leftover meal in our house. With the flakiest of pie crust and fresh herbs, it'll be a hit in yours as well.

Provided by WisconsinSweets

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 19

2 cups all-purpose flour
1 teaspoon salt
7 tablespoons cold vegetable shortening
6 tablespoons cold butter
6 tablespoons cold water, or as needed
3 tablespoons butter
2 carrots, diced
1 onion, diced
2 stalks celery, diced
⅛ teaspoon ground black pepper
2 tablespoons all-purpose flour
2 cups cubed cooked turkey
2 tablespoons butter
2 cups chicken broth
1 (15 ounce) can cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
½ (15 ounce) can cream-style corn
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme

Steps:

  • In a bowl, whisk together 2 cups of flour with salt. Using a pastry cutter, cut the vegetable shortening and 6 tablespoons of cold butter into the flour mixture until the butter and shortening are the size of small peas. Sprinkle on cold water, 1 tablespoon at a time, and gently gather the moistened dough together with a fork until it just begins to clean flour from the side of the bowl. Separate the dough into 2 equal-size pieces, form into rounds, and refrigerate until needed.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt 3 tablespoons of butter in a large skillet over medium heat, and cook the carrots, onion, and celery with black pepper until the onions are translucent, about 8 minutes. Transfer the mixture into a bowl; set aside. Place 2 tablespoons of flour into a resealable plastic zipper bag, and toss the cooked turkey meat into the flour; shake the bag to coat. Melt 2 more tablespoons of butter in the same skillet over medium heat, and cook the turkey meat in the butter until the flour coating turns golden brown, about 10 minutes. Pour the chicken broth into the skillet about 1/2 cup at a time, and stir until the broth begins to simmer and thicken, about 5 minutes. Remove the skillet from the heat. Stir in the cooked vegetables, green beans, cream of mushroom soup, cream-style corn, parsley, and thyme until the filling is thoroughly combined.
  • Roll out one of the dough pieces on a floured work surface to a circle about 11 inches in diameter, then fit the crust into a 10-inch pie dish. Pour the filling into the bottom crust. Roll out the second crust into an 11-inch circle, lay it on top of the filling, then pinch and fold the two crusts together at the edges to seal. Cut 5 slits into the top crust to vent steam.
  • Bake the pie in the preheated oven for 15 minutes; lower the oven temperature to 350 degrees F (175 degrees C) and bake until the filling is bubbling and the crust is golden brown, about 25 more minutes.

Nutrition Facts : Calories 501.8 calories, Carbohydrate 39.6 g, Cholesterol 68.6 mg, Fat 31.6 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 14 g, Sodium 868.1 mg, Sugar 4.1 g

TURKEY POT PIE WITH CORNBREAD CRUST FOR THE CROCK POT



Turkey Pot Pie With Cornbread Crust for the Crock Pot image

Make and share this Turkey Pot Pie With Cornbread Crust for the Crock Pot recipe from Food.com.

Provided by Bekah

Categories     Savory Pies

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 22

2 lbs boneless turkey breast, cut into 1/2 inch cubes
2/3 cup flour, divided
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 carrots, sliced
2 stalks celery, sliced
2 potatoes, peeled and chopped
2 onions, chopped
2 cups frozen peas and carrots or 2 cups mixed vegetables
2 garlic cloves, minced
1 (4 ounce) can mushrooms, drained
2 cups chicken broth
1/4 cup sherry wine
1 cup flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/4 cup vegetable oil
2 tablespoons sugar
1 egg, beaten
1 cup milk

Steps:

  • combine 1/4 cup flour, salt, pepper, cayenne pepper in a bowl.
  • Toss turkey with the flour/spice mixture and place in crock pot.
  • Add carrots, potatoes, onions, peas and carrots, garlic and mushrooms.
  • Pour broth and sherry over all and stir to blend, Cover and cook on high 4-5 hours or on low 7-9.
  • Turn crock pot to high while preparing the cornbread.
  • Preheat oven to 400.
  • Blend remaining 1/3 cup flour with 1/3 cup cold water and stir until smooth, then blend into the stew in the pot.
  • Cook, stirring occasionally, 15 minutes or until thickened.
  • Cornbread:.
  • Combine flour, cornmeal, baking powder, salt and sugar in mixing bowl.
  • Blend in egg, milk and oil.
  • Pour over the thickened stew.
  • Take removable stoneware out of the crock pot and place in heated oven.
  • Bake for 15-20 minutes or until the cornbread is brown.
  • Allow to stand 15 minutes before serving.

CROCK POT POT PIE



Crock Pot Pot Pie image

Make and share this Crock Pot Pot Pie recipe from Food.com.

Provided by Mary Butterfield

Categories     Savory Pies

Time 6h15m

Yield 2 pot pies, 8-10 serving(s)

Number Of Ingredients 11

3 -4 boneless chicken breasts, cut chicken into bite size pieces
2 (10 ounce) cans condensed cream of chicken soup
1 cup milk
4 medium potatoes
1 (10 ounce) package frozen peas and carrots
1 small onion, diced
italian seasoning mix
garlic
ground pepper
paprika
2 (7 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls

Steps:

  • Combine chicken, soup, milk, potatoes, onions and spices in crock pot.
  • Cook on low for 6 Hours.
  • Add package of peas and carrots- cook for 10 minutes longer.
  • Transfer to pie plate.
  • Cover with crescent rolls.
  • Bake according to crescent roll's package.

Tips:

  • For a crispy cornbread crust, make sure to preheat your slow cooker on high for 30 minutes before adding the cornbread mixture.
  • To prevent the cornbread crust from sticking to the slow cooker, grease the bottom and sides of the slow cooker with cooking spray or butter.
  • If you don't have a slow cooker, you can make this recipe in a Dutch oven over low heat on the stovetop. Just be sure to stir the mixture occasionally to prevent it from sticking.
  • Feel free to add your favorite vegetables to this recipe, such as carrots, celery, or peas.
  • For a richer flavor, use dark meat turkey instead of white meat turkey.
  • Serve this turkey pot pie with a dollop of sour cream or mashed potatoes for a complete meal.

Conclusion:

This turkey pot pie with cornbread crust is a delicious and easy way to enjoy a classic comfort food. The creamy filling is packed with tender turkey, vegetables, and a rich gravy, and the cornbread crust is crispy and golden brown. Whether you make it in a slow cooker or on the stovetop, this recipe is sure to be a hit with your family and friends.

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