POT PIE FILLING
3 tb Olive oil
2 tb Butter
1 Onion – chopped
6 tb Flour
8 c Hot chicken stock
1 ds Tabasco sauce
4 c Turkey – cooked and diced
1 c Sweet peas; fresh or frozen
1 c Potato – diced and blanched
1 c Carrots – diced and blanched
Salt and pepper; to taste
Cornbread Crust
1 1/2 c White cornmeal
1 1/2 c Flour
2 tb Baking powder
3 tb Sugar
1 ts Salt
1 1/2 c Milk
2 Eggs
1/4 c Canola oil
For the filling: In a saucepot, heat the oil and butter. Saut the onion
until wilted. Add the flour and mix well. Add the heated stock, slowly,
whisking well. When smooth, let simmer for 1-2 minutes to thicken. Season
with salt and pepper.
To assemble the pot pie, combine the turkey, peas, carrots and potato.
Place the mixture in a 3 quart casserole dish. Pour sauce mixture over.
For the crust: Combine all dry ingredients in bowl and then add the wet
ingredients and mix well. Pour over the pot pie filling and bake at 450
for 25 minutes or until golden brown.
Yields
1 servings