Turkey Pot Pie

By bunny

Ingredients

• 2 pounds boneless turkey breasts, cut into 1/2" cubes
• 2/3 cup flour, divided
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 potatoes, peeled and chopped
• 2 medium onions, chopped
• 2 cups frozen peas and carrots, or mixed vegetables
• 2 cloves garlic, minced
• 4 ounces can sliced mushrooms, drained
• 2 cups chicken broth
• 1/4 cup sherry
• ***CORNBREAD***
• 1 cup 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 oil

Preparation

Step 1

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 (High: 4-5 hours).

Turn slow cooker to high while preparing cornbread. Heat oven to 400. Blend remaining 1/3 cup flour with 1/3 cup cold water; stir until smooth, then blend into stew in crockpot slow cooker, stirring occasionally, 15 minutes or until stew is thickened.

For cornbread, combine flour, cornmeal, baking powder, salt and sugar in mixing bowl. Blend in egg, milk an doil. Pour over stew. Lift removable stoneware from slow cooker base and place in preheated oven. Bake 15-20 minutes or until cornbread is golden brown. Allow to stand 15 minutes before serving