Southwestern Turkey Pot Pie with Cornbread Crust
65% authentic · Tex-Mex / American Fusion
A flavorful twist on the traditional pot pie, this version incorporates Southwestern spices and a savory cornbread topping instead of a pastry crust, offering a unique blend of textures and tastes.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Cooked turkey, cubed3 cups
- Black beans, rinsed and drained1 can (15 oz)
- Corn kernels (fresh or frozen)1 cup
- Diced green chilies1 can (4 oz)
- Red bell pepper, diced1/2 cup
- Onion, chopped1/2 cup
- Butter2 tablespoons
- All-purpose flour2 tablespoons
- Chicken broth1.5 cups
- Cumin1 teaspoon
- Chili powder1 teaspoon
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Cornbread mix1 box (8.5 oz)
- Egg1
- Milk1/3 cup
Steps
- 1
Preheat oven to 400°F (200°C). Prepare cornbread mix according to package directions, using egg and milk. Set aside.
- 2
In a large skillet, melt butter over medium heat. Add onion and red bell pepper, cook until softened, about 5 minutes.
- 3
Stir in flour, cumin, and chili powder. Cook for 1 minute.
- 4
Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5 minutes.
- 5
Stir in cooked turkey, black beans, corn, diced green chilies, salt, and pepper. Pour the mixture into a 9x13 inch baking dish.
- 6
Spread the prepared cornbread batter evenly over the turkey mixture.
- 7
Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- 8
Let stand for 10 minutes before serving.
