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Turkey and Cheddar Cornbread Pot Pie

Turkey and cheddar cornbread pot pie pairs a creamy, savory turkey filling with a golden cornmeal topping baked right over the top. A 10-minute rest helps the filling settle for serving.
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Prep Time 20 minutes
Cook Time 41 minutes
Resting time 10 minutes
Total Time 1 hour 11 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 tbsp unsalted butter divided
  • 1 yellow onion medium, chopped
  • 2 carrots medium, diced
  • 2 ribs celery diced
  • 2.5 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme
  • 3 cups cooked turkey chopped
  • 1 cup frozen peas
For the cornbread topping
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 cup whole milk
  • 1 egg large
  • 0.25 cup vegetable oil
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

Make the filling
  1. Heat the oven to 400°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Melt the remaining 3 tablespoons butter in a large skillet over medium heat, add the onion, carrots, and celery, and cook for 6–8 minutes, stirring occasionally, until softened.
  4. Stir in the broth and cream, then bring to a simmer.
  5. Whisk the cornstarch with the cold water, then stir it into the skillet with 1 teaspoon salt, the pepper, and thyme.
  6. Simmer for 2–3 minutes, stirring, until the sauce thickens enough to coat a spoon.
  7. Stir in the turkey and peas and cook gently for 5–8 minutes, stirring, until the filling reaches 165°F.
  8. Transfer the filling to the prepared baking dish.
Mix and bake the topping
  1. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and remaining 1/2 teaspoon salt.
  2. In a second bowl, whisk the milk, egg, and oil.
  3. Stir the wet mixture into the dry ingredients just until combined, then fold in the cheddar.
  4. Spread the batter evenly over the hot filling and bake for 22–27 minutes, until the cornbread is golden and a toothpick inserted in its center comes out clean.
  5. Let the pot pie rest for 10 minutes before serving.

Notes

For the cleanest portions, let the pot pie rest for the full 10 minutes before serving. Refrigerate leftovers for 3–4 days; freezing is suitable for up to 3 months. For a gluten-free variation, use a gluten-free all-purpose flour blend and confirm the baking powder is gluten-free.