Yummy Turkey Pot Pie

Turkey pot pie made with leftover turkey meat gets a corn bread topping that's easy because it's made with boxed corn muffin mix.

• Preparation Time: 45 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 20 mins
• Calories: 402 Calories

Ingredients

• 1 cup milk
• ¼ teaspoon salt
• 3 eggs
• ½ cup cornstarch
• 2 cups milk
• 3 cups water
• 3 cups cubed cooked turkey
• 3 cups peeled, cubed potatoes
• 1 (9 ounce) package frozen mixed vegetables
• 3 (8.5 ounce) packages corn bread/muffin mix

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a large saucepan, bring the water with salt to a boil, and cook the potatoes until tender, about 20 minutes; stir the turkey and mixed vegetables into the boiling water, and bring the mixture back to a boil over medium heat. Mix cornstarch and 2 cups of milk together in a bowl until thoroughly combined, and stir the milk mixture into the saucepan with the turkey and vegetables. Bring to a simmer, stirring constantly, and cook until the mixture thickens, about 5 minutes. Pour the turkey mixture into a 9x13-inch baking dish.

Step 3

Place the corn bread mix into a bowl, and beat eggs and 1 cup of milk into the mix. Spread the batter over the turkey and gravy mixture.

Step 4

Bake in the preheated oven until the corn bread topping is golden brown, about 30 minutes.