Yield
6 servings

Commercial cornbread dough makes a convenient, tasty pie topping.

How to Make It

Step 1

Cook carrot and potato in boiling water to cover 15 to 20 minutes or until tender. Drain and set aside.

Step 2

Cook onion in butter in a Dutch oven over medium heat, stirring constantly, until tender. Gradually add flour, stirring until blended. Cook, stirring constantly, 1 minute. Gradually add broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat.

Step 3

Stir in vegetables, turkey, and next 4 ingredients. Cover and refrigerate overnight. (Mixture will become very thick.)

Step 4

Reheat turkey mixture in Dutch oven over medium heat until thoroughly heated, stirring frequently. Stir in beans. Spoon turkey mixture evenly into 6 (2-cup) ovenproof soup bowls.

Step 5

Unroll cornbread dough into 16 strips. Twist 2 strips together and place over each pot pie. (Bake remaining 4 strips for another use.)

Step 6

Bake, uncovered, at 375° for 17 to 20 minutes or until cornbread is browned. Garnish, if desired.

Christmas with Southern Living 1995

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