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Turkey Pot Pie With Cheese-Cornbread Topping

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“Leftovers from a turkey dinner are inevitable, and pot pie is a delicious way to serve them. Apples add sweetness to this not-so-traditional version and complement the easy topping.”
1hr 15mins
1 Each

Ingredients Nutrition


  1. In Dutch oven, melt butter over medium heat; cook onion and celery, stirring occasionally, until celery begins to soften, 6 to 8 minutes.
  2. Add apples; cook until tender, about 5 minutes. Add flour; cook, stirring, for 1 minute. Stir in broth and milk; cook, stirring, for 5 minutes.
  3. Stir in turkey, sausages, parsley and pepper; cook, stirring often, until sauce is thick enough to coat back of spoon, 10 to 12 minutes. Pour into 12-cup (3 L) casserole dish.
  4. Cheese-Cornbread Topping: In bowl, whisk together flour, cornmeal, cheese, green onions, sugar and baking powder. Whisk together milk, egg, butter, salt and pepper; stir into cornmeal mixture. Spoon over casserole and spread evenly.
  5. Bake in 375ºF (190ºC) oven until lightly golden, 32 to 35 minutes.

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