Turkey Pot Pie with Cornbread Crust for the Crock Pot
Cozy up with this hearty and flavorful Turkey Pot Pie with Cornbread Crust for the Crock Pot—a showstopper comfort food recipe that's as easy as it is delicious. Tender cooked turkey, a medley of colorful vegetables, and creamy, herb-infused gravy form the savory base, while a golden cornbread crust adds a delightfully sweet and crumbly finish. Prepared entirely in your crock pot, this one-pot wonder combines slow-cooked richness with the ease of hands-off preparation. Perfect for using up leftover turkey or whipping up a satisfying family meal, this dish pairs wholesome, hearty ingredients with the convenience of minimal cleanup. Serve it straight from the crock pot for a crowd-pleasing dinner that’s both rustic and refined.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 cups Cooked turkey
- 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 cups Potatoes, peeled and diced
- 1 cup Celery, diced
- 1 medium Yellow onion, diced
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Chicken or turkey broth
- 0.5 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 package Cornbread mix (store-bought or homemade)
- 0.75 cup Milk (for cornbread mix)
- 1 large Egg(s) (for cornbread mix)
Instructions
In a medium saucepan over medium heat, melt the butter. Add the diced onion and celery, and sauté until softened, about 5 minutes.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
Gradually pour in the chicken or turkey broth while whisking to prevent lumps. Continue to cook over medium heat until the mixture thickens, about 3-4 minutes.
Stir in the heavy cream, garlic powder, dried thyme, salt, and black pepper. Remove from heat.
In the crock pot, combine the cooked turkey, frozen mixed vegetables, diced potatoes, and the sauce mixture. Stir to coat everything evenly.
Spread the mixture out evenly in the bottom of the crock pot.
In a mixing bowl, prepare the cornbread batter according to the package instructions, using the specified amount of milk and egg.
Carefully spoon or pour the cornbread batter over the turkey mixture in an even layer.
Cover the crock pot with the lid. Cook on high for 3-4 hours, or until the cornbread is set and lightly golden on top.
Using a spoon, scoop the pot pie into bowls and serve warm. Enjoy this comforting and filling dish!
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 984 mg | 43% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 15.4 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 159 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 973 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
