STREAMING NOW: Taste Testers

Turkey Pot Pie With Cornbread Crust for the Crock Pot

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Posted as a request. This is ONLY for crock pots with removable stoneware linings.”
8hrs 20mins

Ingredients Nutrition


  1. combine 1/4 cup flour, salt, pepper, cayenne pepper in a bowl.
  2. Toss turkey with the flour/spice mixture and place in crock pot.
  3. Add carrots, potatoes, onions, peas and carrots, garlic and mushrooms.
  4. Pour broth and sherry over all and stir to blend, Cover and cook on high 4-5 hours or on low 7-9.
  5. Turn crock pot to high while preparing the cornbread.
  6. Preheat oven to 400.
  7. Blend remaining 1/3 cup flour with 1/3 cup cold water and stir until smooth, then blend into the stew in the pot.
  8. Cook, stirring occasionally, 15 minutes or until thickened.
  9. Cornbread:
  10. Combine flour, cornmeal, baking powder, salt and sugar in mixing bowl.
  11. Blend in egg, milk and oil.
  12. Pour over the thickened stew.
  13. Take removable stoneware out of the crock pot and place in heated oven.
  14. Bake for 15-20 minutes or until the cornbread is brown.
  15. Allow to stand 15 minutes before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a