Cornbread Turkey Pot Pie

4 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 572.1
  • Total Fat: 24.4 g
  • Cholesterol: 156.7 mg
  • Sodium: 1,238.7 mg
  • Total Carbs: 53.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 35.0 g

View full nutritional breakdown of Cornbread Turkey Pot Pie calories by ingredient
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Turkey leftover with cornbread...Hubby's favorite Turkey leftover with cornbread...Hubby's favorite
Number of Servings: 4


    1 can cream of mushroom soup
    1 cup non-fat milk
    1 cup frozen mixed veggies -cooked-(could use peas or peas and carrots)
    2 cups cubed cooked turkey
    3/4 cup White flour
    3/4 cup cornmeal
    2 t. baking powder
    3/4 t. salt
    1 egg
    3/4 c. non-fat milk
    1/4 cup canola oil



1. In saucepan over med-low heat, combine soup, 1 c. milk, veggies, and cut-up turkey. simmer until heated through.
2. In a bowl, mix dry ingredients-cornmeal, flour, baking powder, salt.
3. Combine egg, milk and oil and add to dry ingredients..
4. Put turkey mixture in 2qt dish (8x8 or 9x9). Spoon the cornbread mix on top.
5. Bake in preheated 425 deg. oven for 20-25 min.

Number of Servings: 4

Recipe submitted by SparkPeople user BECBEC202.

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Member Ratings For This Recipe

  • Lots of flavour. Easy to add additional veg. I didn't use condensed mushrooms soup and the sauce was horribly thin; though tasty. - 1/18/11

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  • My family was quite impressed. We are going to increase the amount of filling next time. - 12/3/09

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  • This is a quick and simple, I used martha white mexican cornbread mix instead of the cornbread mentioned,i also would add 1 more can of the mushroom soup, or chicken of mushroom or both. I really liked this recipe. thanks - 8/30/09

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