| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Home6 | 1 | servings | |
INGREDIENTS
| 3 | tb | Olive oil |
| 2 | tb | Butter |
| 1 | Onion – chopped | |
| 6 | tb | Flour |
| 8 | c | Hot chicken stock |
| 1 | ds | Tabasco sauce |
| 4 | c | Turkey – cooked and diced |
| 1 | c | Sweet peas; fresh or frozen |
| 1 | c | Potato – diced and blanched |
| 1 | c | Carrots – diced and blanched |
| Salt and pepper; to taste | ||
| Cornbread Crust | ||
| 1 1/2 | c | White cornmeal |
| 1 1/2 | c | Flour |
| 2 | tb | Baking powder |
| 3 | tb | Sugar |
| 1 | ts | Salt |
| 1 1/2 | c | Milk |
| 2 | Eggs | |
| 1/4 | c | Canola oil |
INSTRUCTIONS
POT PIE FILLING For the filling: In a saucepot, heat the oil and butter. Saut. the onion until wilted. Add the flour and mix well. Add the heated stock, slowly, whisking well. When smooth, let simmer for 1-2 minutes to thicken. Season with salt and pepper. To assemble the pot pie, combine the turkey, peas, carrots and potato. Place the mixture in a 3 quart casserole dish. Pour sauce mixture over. For the crust: Combine all dry ingredients in bowl and then add the wet ingredients and mix well. Pour over the pot pie filling and bake at 450° for 25 minutes or until golden brown. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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