Commercial cornbread dough makes a convenient, tasty pie topping.

Recipe by Oxmoor House January 1995


Recipe Summary

6 servings


Ingredient Checklist


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

  • 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.

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

  • 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.

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

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


Christmas with Southern Living 1995