Turkey Pot Pie Recipe

I got this crock-pot recipe from a friend of mine, Dave White. Please note that there are more ingredients below.

Ingredients

2 lbs. boneless turkey breast, cut into 1/2" cubes
2/3 cup all-purpose flour, divided
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
2 carrots, sliced
2 ribs celery, sliced
2 potatoes, peeled & chopped
2 onions, chopped
1 pkg frozen mixed vegetables
2 cloves garlic, minced
1 4 oz can sliced mushrooms, drained
2 cups chicken broth
1/4 cup sherry

Toss turkey cubes in 1/3 cup flour, salt pepper, and cayenne. Place in crock pot. Add carrots, celery, potatoes, onions, frozen peas, garlic and mushrooms. Pour broth and sherry over all. Stir to blend. Cover. Cook on low 7 to 9 hours, or high 4 to 5 hours.
Turn crock pot to high while preparing cornbread. Preheat oven to 400 degrees. Blend remaining 1/3 cup flour with 1/3 cup cold water; stir until smooth, then blend into stew in crock pot, stirring occasionally, 15 minutes or until stew has thickened.
Meanwhile, prepare the cornbread:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1 egg, lightly beaten
- 1 cup milk
- 1/4 cup shortening
For cornbread, combine flour, cornmeal, baking powder, salt, and sugar in mixing bowl. Blend in egg, milk, and shortening. Pour over stew. Lift removable stoneware from crock pot and place in preheated oven. Bake 15 to 20 minutes or until cornbread is golden brown. Allow to stand 15 minutes before serving. Makes 8 servings.

I found this recipe to come out much less salty than the frozen ones you get in the store, which seems typical of "real" pot pie. The variety of ingredients (and the freshness of most of them) really makes the difference. Incidentally, in our case we used frozen peas and corn as our mixed vegetable selection, since neither of them were already present. I think peas and broccoli would probably be even better, though some corn is also very nice.

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