Recipe: Turkey Pot Pie with Cornbread Crust (3 1/2 quart crock pot)

TURKEY POT PIE WITH CORNBREAD CRUST
For 3 1/2 quart crock pot

2/3 cup all-purpose flour, divided use
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 pounds boneless turkey breast, cut into 1/2-inch cubes
2 carrots, sliced
2 stalks celery, sliced
2 potatoes, peeled and chopped
2 medium onions, chopped
2 cups frozen peas and carrots, or frozen mixed vegetables
2 cloves garlic, minced
1 can (4 ounces) sliced mushrooms, drained*
2 cups chicken broth
1/4 cup sherry
FOR THE CORNBREAD:**
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 egg, lightly beaten
1 cup milk
1/4 cup vegetable shortening

Combine 1/3 cup flour, salt black pepper and cayenne pepper in a bowl. Toss turkey cubes with flour/spice mixture and place in stoneware. Add carrots, celery, potatoes, onions, frozen peas and carrots (or frozen mixed vegetables), garlic and mushrooms. Pour broth and sherry over all. Stir to blend.

Cover and cook on LOW 7-9 hours (or HIGH: 4-5 hours).

Turn stoneware to HIGH while preparing cornbread.

Preheat oven to 400 degrees F.

Blend remaining 1/3 cup flour with 1/3 cup cold water; stir until smooth, then blend into stew in stoneware. Cook, stirring occasionally, 15 minutes or until stew is thickened.

TO MAKE THE CORNBREAD:
Combine cornmeal, flour, cornmeal, baking powder, salt and sugar in mixing bowl. Blend in egg, milk and shortening. Pour over stew.

Lift removable stoneware from electrical base and place in preheated oven.

Bake 15-20 minutes or until cornbread is golden brown. Allow to stand 15 minutes before serving.

*If desired, substitute 8 ounces fresh, sliced mushrooms for canned. Saute mushrooms in 2 tablespoons butter or margarine in skillet over medium-high heat. Spoon mushrooms into stoneware along with carrots and potatoes. Proceed as recipe directs.

**Turkey stew is also excellent served without the cornbread crust or a cornbread muffin mix can be substituted for cornbread crust recipe.

Makes 8 servings
Source: Rival 3 1/2 quart Slow Cooker Manual