Pot pie with leftover turkey, sweet potato,
sour cream, peas, and a cornmeal crust.
Turkey Pot
Pie with Cornmeal Crust
Filling:
1 large sweet potato, diced
1 baking potato, diced
2 onions, thinly sliced
1 tablespoon vegetable oil
1/4 cup sour cream, light
1/4 cup all purpose flour (plus 2 tablespoon)
4 cups broth, turkey or chicken
3/4 teaspoon salt
3/4 teaspoon white pepper, ground
1 cup peas, frozen Crust:
1 1/4 cups all purpose flour
1 1/4 cups cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 large eggs, lightly beaten
1 cup milk (plus 1 tablespoon)
1/4 ounce apple sauce, unsweetened
Combine first two ingredients
in a steamer. Cover, reduce heat, and steam until vegetables
are almost tender. Set aside.
Sauté onion in
oil in a 3-quart non-stick sauté pan over medium heat,
stirring constantly, until tender. Reduce heat to low. Add the
sour cream, 1/2 cup of the broth, and 1/4 cup plus 2 tablespoons
flour; cook, stirring constantly for 1 minute. Gradually add
rest of the broth; cook over medium heat, stirring constantly,
until mixture is thickened and bubbly. Stir in 3/4 teaspoon salt
and white pepper. Remove from heat, and set aside.
Spray a 4 quart baking
dish with cooking spray and sprinkle one-half of turkey in the
bottom. Combine reserved vegetables and peas with the onion gravy;
ladle one-half of vegetable/gravy mixture over turkey. Repeat
layers, and set aside.
To make the crust: Combine
flour, cornmeal, baking powder, salt, and sugar in a large bowl;
stir well. Combine egg, milk, and applesauce; add to dry ingredients,
stirring just until dry ingredients are moistened. Carefully
spoon and spread batter over turkey mixture, making sure that
the batter doesn't blend too much with the pie mixture.
Bake, uncovered, at 425°F.
for 35 to 40 minutes or until lightly browned and thoroughly
heated. Depending on your oven, you may need to cover the crust
in the last 10 minutes, to avoid burning the edges.
