I found a recipe for Turkey Pie with Cornbread Crust in a little book by Beatrice Ojakangas from the University of Minnesota Press called Pot Pies. This is my adaption. It's reasonably faithful, but I halved the recipe for filling and kept the full recipe for the cornbread crust. I like cornbread.
Chicken Pie with Cornbread Crust
- 1 c flour
- 1 c medium grind cornmeal
- 2 T turbinado sugar
- 1 T baking powder
- 1/2 t salt
Beat together and mix with the dry ingredients until just combined:
- 1 egg (beat up first)
- 1 c milk
- 3 T grapeseed (or vegetable) oil
Cover and chill.
- 1 medium onion, chopped
- 1-2 T butter
- 2 heaping tablespoons flour
- 1.5 c hot chicken broth
- salt, pepper, and a few dashes of hot sauce to taste
Mix until a gravy is formed. Cook to thicken slightly.
In a 2 qt casserole dish (I used a rectangular dish), mix:
- 2 c shredded, cooked chicken
- 1 c diced, cooked potatoes (skin-on is good)
- 1 c diced, cooked carrots
- 1 c frozen peas (doesn't matter if you thaw these)
Pour the gravy over the mixture in the pan. Spoon on the chilled cornbread mixture. Bake at 425F for about 30 min or until the cornbread is golden brown.
Would I make this recipe again? Most certainly! I think it would be even better with turkey. Erica said it was very good and different from other pot pie she'd had because it wasn't swimming in gravy. We agreed this was good because it meant less fat.