Turkey Pot Pie with Cornbread Crust

Whenever my family has a hankering for a pot pie, I pull out this recipe. It's my favorite way of making turkey pot pie, it's easy to prepare, and the best part... no crust to roll out! Because this pot pie uses a yummy cornbread crust, instead of a traditional crust. I used ground turkey, but you can use leftover shredded turkey if you'd like. I just didn't have any at the time, so I browned up some ground turkey and used that instead.

Pieces of light and flavorful turkey, along with carrots, peas, green beans and corn, are wrapped in a creamy sauce, and topped with a slightly sweet and moist cornbread crust. All that equals one savory and amazing pie, that's rich and comforting and sure to please.

Turkey Pot Pie with Cornbread Crust


1 1/2 pounds ground turkey (2 cups leftover, shredded turkey or chicken may be used)
sea salt and fresh ground pepper to taste
2 tablespoons pure olive oil, divided
1 small onion, diced
2 cloves garlic, minced
1 - 10 oz. bag frozen mixed vegetables
1/4 cup flour
2 cups turkey or vegetable stock
2 teaspoons thyme
Sea salt and fresh ground pepper to taste

1 cup flour
1/2 cup cornmeal
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup applesauce
1/4 cup pure olive oil


To make filling:
Preheat the oven to 400 degrees F, and grease a 9x13 baking dish. Set aside.
Heat 1 tablespoon of the oil in a large pan over medium heat. Add the ground turkey, along with salt and pepper, and brown, breaking the meat up into pieces, and cooking until no pink remains. Move cooked turkey to a bowl and set aside.
Add the other tablespoon of oil to the pan, along with the onion, garlic and vegetables. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are warmed through and softened, about 10 minutes.
Sprinkle the flour into the pan and stir to coat the vegetables. Cook for 2 minutes, stirring occasionally.
Slowly stir in the turkey or vegetable stock, stirring well so that the flour de-clumps and can thicken the stock.
Cook mixture over medium heat, stirring gently and constantly, until thickened and bubbly, about 4 minutes.
Stir in the turkey, thyme, salt, and pepper, and pour the mixture into your prepared baking dish, spreading it out evenly.

To make crust:
In a large bowl, whisk the cornmeal, flour, baking powder, sugar and salt together.
Stir in the applesauce and oil, and mix until well combined.
Spoon the batter evenly over the turkey filling, and bake until the top is golden brown, about 25 - 30 minutes.
Let cool for 10 minutes and serve.


  1. Thank you for sharing at the Thursday Favorite Things blog hop

  2. This is perfect! Pinned and tweeted. We appreciate you taking the time to party with us! I hope to see you on Monday at 7 pm, so we get to see your fabulous new creations. The party goes until Friday at 7 pm. Happy Sunday! Lou Lou Girls

    1. Thank you for the party, and thanks for the PIN!

  3. This looks delicious! Thanks for linking up with What's Cookin' Wednesday!

  4. This looks so perfect. I think it's definitely going to be on the menu this weekend! I came across a gluten free cornbread mix that I have totally fallen in love with. It's got a bit of sweet to it, like a bit of honey. Another bonus, I can use your recipe to fit into my daughters vegetarian diet too. Bonus!!! And with Thanksgiving around the corner this recipe is a must for the leftovers!! Pinning. Thanks!

    1. I hope you and your daughter enjoyed the recipe Nikki. I love my cornbread a little sweet too. :)

  5. Your recipe is awesome, I have pinned it. We really enjoy you sharing with Full Plate Thursday and hope to see you again soon!
    Miz Helen

    1. Thank you for the party Miz Helen, and thanks for PINing the recipe. :)

  6. I love turkey or chicken pot pie but I've ever tried it with a cornbread crust. Pinning it to try! Thanks for sharing your post on Our Simple Homestead Blog Hop! - Nancy

    1. It's my families favorite pot pie, and I love the ease of not having to roll out a crust.

  7. What a fun twist on pot pie! And it sounds divine! :)


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