Turkey Pot Pie With Cornbread Crust | Made by Meaghan Moineau

Posted on December 28, 2025December 31, 2025 by Meaghan Moineau

Turkey Pot Pie With Cornbread Crust

Intro

There’s something about the aroma of a homemade pot pie wafting through the house that instantly transports me back to my childhood. I remember those chilly autumn evenings when my grandmother would pull a bubbling pot pie out of the oven, the golden crust perfectly crisp. We’d gather around the table, the warmth of the meal and the love in the room keeping the cold at bay. This Turkey Pot Pie with Cornbread Crust is my twist on that nostalgic dish, combining tender turkey and hearty vegetables with a sweet and savory cornbread topping. It’s a comforting classic with a delightful twist that I’m excited to share with you.

Why You’ll Love It

This Turkey Pot Pie with Cornbread Crust is not just any pot pie. Here are a few reasons why you’ll absolutely love it:

Comfort Food at Its Best: The combination of flavors from the savory turkey filling and the sweet cornbread crust is the ultimate comfort food experience.
Perfect for Leftovers: This recipe is a wonderful way to use up leftover turkey, especially after the holidays.
Family-Friendly: It’s a dish that both kids and adults will enjoy, making it perfect for family dinners.
Simple Ingredients: Made with pantry staples, you won’t have to make a special trip to the store.

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, sliced
1 cup trimmed green beans, cut into 1-inch pieces
2 cloves garlic, minced
2 tablespoons flour
2 cups chicken stock
2 cups cooked turkey, shredded or diced
1 teaspoon ground sage
1 teaspoon ground thyme
Salt and cracked pepper to taste
1 cup yellow white cornmeal
1 cup flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup milk
1 large egg
1/4 cup canola oil

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Generously coat a pie plate or baking dish with nonstick cooking spray.
Prepare the Filling: Heat olive oil in a large pan over medium heat. Add the onion, carrots, celery, and green beans, and sauté for about 10 minutes until the vegetables are tender.
Add minced garlic to the pan and stir constantly for 30 seconds until fragrant.
Sprinkle flour over the vegetables and stir until it coats them evenly, about 30 seconds.
Slowly stir in the chicken stock, letting it thicken slightly with the flour.
Add cooked turkey, sage, thyme, salt, and pepper to the mixture. Stir well to combine and let it cook for another 5 minutes. Pour the filling into the prepared baking dish.
Make the Cornbread Crust: In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
In a separate bowl, mix the milk, egg, and canola oil until well combined.
Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Spoon the cornbread batter evenly over the turkey filling in the baking dish.
Bake in the preheated oven until the cornbread is golden brown, about 22 to 25 minutes.
Let the pot pie cool for at least 15 minutes before serving to allow the flavors to meld together.

Tips

Ensure the vegetables are tender before adding the flour to avoid a raw flour taste in your filling.
If the filling seems too thick, add a splash more chicken stock to loosen it up.
For a richer flavor, substitute half of the milk in the cornbread crust with buttermilk.

Variations & Substitutions

Protein Variations: Swap out turkey for chicken, beef, or even a vegetarian protein like chickpeas or tofu.
Vegetable Additions: Feel free to add other vegetables like mushrooms, peas, or corn for extra flavor and nutrition.
Gluten-Free Option: Use a gluten-free flour blend for both the filling and cornbread crust.

Storage

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through. You can also freeze the pot pie before baking. Thaw in the refrigerator overnight and bake as directed.

FAQ

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and cornbread batter separately, then assemble and bake when you’re ready to serve. This makes it a great option for a make-ahead meal.

What can I serve with turkey pot pie?

This pot pie is quite filling on its own, but you can complement it with a simple green salad or roasted vegetables for a complete meal.

Can I use canned vegetables instead of fresh?

While fresh vegetables are recommended for the best flavor and texture, you can use canned vegetables in a pinch. Just be sure to drain them well and reduce the cooking time during the sautéing step.

Nutrition

This Turkey Pot Pie with Cornbread Crust provides a balanced meal with protein, carbohydrates, and plenty of vegetables. Each serving is approximately 350 calories, making it a satisfying yet moderate meal choice.

Conclusion

This Turkey Pot Pie with Cornbread Crust is more than just a meal; it’s a slice of nostalgia wrapped in warmth and comfort. Whether you’re recreating cherished memories or starting new traditions, this dish is sure to become a family favorite. Enjoy the medley of flavors and the heartwarming satisfaction it brings to your table. Happy cooking!

Related update: Turkey Pot Pie With Cornbread Crust

A Post Thanksgiving “sopa De Tortilla” | Made by Meaghan Moineau

Posted on October 3, 2025October 7, 2025 by Meaghan Moineau

A Post Thanksgiving “Sopa De Tortilla”

Intro

There’s something truly magical about the day after Thanksgiving. The hustle and bustle of the holiday has subsided, leaving behind a tranquil warmth in the home. As a child, I remember waking up to the aroma of simmering broth, a comforting scent that signaled my mother’s tradition of transforming leftover turkey into a delicious, heartwarming “Sopa De Tortilla.” This soup is more than just a meal; it’s a delightful reminder of family gatherings, laughter, and the joy of savoring a moment of quietude with a bowl of something nourishing. Today, I’m excited to share this cherished recipe with you, so you too can create new memories with your loved ones.

Why You’ll Love It

This “Sopa De Tortilla” is the perfect way to give new life to your Thanksgiving leftovers. It’s a savory, aromatic, and satisfying dish that brings comfort with every spoonful. You’ll love the way the flavors meld together—the rich turkey broth, the subtle heat from the poblano peppers, and the fresh finish from the cilantro and avocado. Plus, it’s a versatile dish that you can tweak to suit your preferences, making it a staple in your post-holiday repertoire.

Ingredients

1 avocado, diced
2 carrots, peeled and cubed
2 celery stalks, chopped
A handful of cilantro, leaves reserved
1 teaspoon ground cumin
2 cloves garlic, whole
3 tablespoons olive oil, divided
1 onion, quartered
1 poblano pepper
1 8 oz. can of organic stewed tomatoes
Fried tortilla strips or good quality store-bought tortilla chips
1 whole turkey breast, cooked

Instructions

Drizzle 2 tablespoons of olive oil in the bottom of a large stock pot. Add the quartered onion, 2 cloves of garlic, 2 stalks of celery, and the turkey breast.
Peel two carrots and add the peels to the stock pot along with the remaining whole carrots and celery stalks. Reserve two carrots and two celery stalks for later use.
Cut the stems off your cilantro bunch and add them to the stock pot. Reserve the leaves.
Fill the pot with water until it is 3/4 full. Cover and boil for at least 1 hour, preferably 2 hours. Set a timer to check on your stock. Do not add salt before you have reduced your stock. Ensure that the stock does not reduce to less than one quarter of your pot.
Remove the turkey from the bone, reserving the meat, and discard the bone.
Strain the soup using a colander over another stock pot and discard the vegetables. Set aside the stock you will use for the soup (1 to 2 cups per guest) and pour the rest into ice cube trays for later use.
In a blender, add the can of organic stewed tomatoes, 1 tablespoon of olive oil, a pinch of salt, and puree with the roasted poblano pepper (see roasting instructions below). Set aside for later use.
Add the cubed carrots and chopped celery to the stock. Cover and boil for 30 minutes until the vegetables are tender.
Add the pureed pepper-tomato mixture in 1/4 cup increments to your broth. Add 1/3 cup of turkey meat per cup of stock and allow it to simmer.
Taste for salt and finish with a pinch of ground cumin.
Ladle the soup into bowls and add extra turkey meat. Top with strips of fried corn tortillas or good quality store-bought tortilla chips. Garnish with fresh cilantro and cubes of avocado.
To roast the poblano pepper, place it on a stovetop or in your oven until charred and tender. Peel and devein the poblano pepper before using.

Tips

For an extra depth of flavor, try roasting the turkey bones before boiling them. This will add a rich, savory taste to your stock. If you prefer a spicier soup, feel free to add a jalapeño pepper when blending your tomato mixture. Don’t forget to taste the soup before serving and adjust the seasoning as needed.

Variations & Substitutions

Feel free to substitute chicken for turkey if that’s what you have on hand. You can also add other vegetables like corn or bell peppers for added texture and flavor. For a vegetarian version, replace the turkey with beans and use vegetable broth instead of turkey stock.

Storage

This soup stores beautifully in the refrigerator for up to 3 days. Simply let it cool to room temperature and store in an airtight container. It also freezes well for up to 2 months. To reheat, simply warm on the stove over medium heat until heated through.

FAQ

Can I make the stock in advance?

Absolutely! You can prepare the stock a day or two in advance. Simply strain and store it in the refrigerator or freeze it in portions for later use.

What can I do if the soup is too spicy?

If your soup ends up being too spicy, you can balance the heat by adding a dollop of sour cream or a splash of cream to each serving. This will mellow the spice and add a creamy texture to the soup.

Nutrition

This hearty soup is a nutritious option packed with protein, vitamins, and minerals. The turkey provides lean protein while the vegetables add essential nutrients and fiber. Avocado offers healthy fats, making this soup not only delicious but also nourishing.

Conclusion

There’s nothing quite like a bowl of “Sopa De Tortilla” to bring warmth and comfort to your table, especially in the days following a festive Thanksgiving feast. This recipe is a wonderful way to make the most of your leftovers, turning them into something extraordinary. Whether you’re sharing it with family or savoring a quiet moment alone, may this soup fill you with warmth and joy. Happy cooking!

Related update: Grilled Portabella and Poblano Tacos

A Post Thanksgiving “sopa De Tortilla” | Made by Meaghan Moineau

Posted on May 1, 2025 by Meaghan Moineau

A Post Thanksgiving “sopa De Tortilla” | Made by Meaghan Moineau

A Heartwarming Post-Thanksgiving Tradition: Sopa De Tortilla

Description:

Transform your Thanksgiving leftovers into a comforting and delicious Sopa De Tortilla. This flavorful Mexican-inspired dish is a wonderful way to make use of leftover turkey while warming the soul with its rich and aromatic broth. Perfect for chilly post-holiday days, this recipe will become a cherished family tradition.

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As the last leaves fall and the vibrant hues of autumn begin to fade, our family gathers once more around the table, not for a grand feast, but for something even more special—a humble bowl of Sopa De Tortilla. This post-Thanksgiving tradition has been passed down through generations, a beloved ritual that warms not just our bodies but our hearts.

Ingredients:

- 1 whole turkey breast

- 1 avocado, cubed

- 2 large carrots, peeled and cubed

- 2 stalks of celery, chopped

- 1 bunch of cilantro (stems and leaves separated)

- 2 tablespoons olive oil

- 2 cloves garlic, quartered

- 1 large onion, quartered

- 1 roasted poblano pepper, peeled and deveined

- 1 8 oz. can organic stewed tomatoes

- 1 cup fried tortilla strips or good quality store-bought tortilla chips

- Ground cumin, to taste

- Salt, to taste

Instructions:

1. Prepare the Stock:

- In a large stockpot, drizzle 2 tablespoons of olive oil and add the quartered onion, garlic, and turkey breast.

- Add the carrot peels, and 2 stalks of celery, and cilantro stems.

- Fill the pot with water until it is three-quarters full. Cover and boil for 1-2 hours, ensuring the stock does not reduce to less than a quarter of the pot.

- Remove the turkey from the bone and reserve the meat. Discard the bone and vegetables. Strain the stock and set aside 1-2 cups per guest for the soup, freezing any leftovers for future use.

2. Make the Soup:

- In a blender, combine the stewed tomatoes, olive oil, a pinch of salt, and the roasted poblano pepper. Puree and set aside.

- Add cubed carrots and chopped celery to the stock and boil for 30 minutes until tender.

- Gradually add the pureed pepper-tomato mixture to the broth.

- Include 1/3 cup of turkey meat per cup of stock, allowing it to simmer.

- Adjust seasoning with salt and a pinch of ground cumin.

3. Serve:

- Ladle the soup into bowls, topping with additional turkey meat, tortilla strips, fresh cilantro, and cubed avocado.

Nostalgic Family Memory:

Every year, after the Thanksgiving festivities have quieted down, my grandmother would gather us in the kitchen and retell the story of how this Sopa De Tortilla became our family's tradition. It began decades ago when her parents, having immigrated from Mexico, found themselves facing their first American Thanksgiving. Not wanting to waste the leftover turkey, they decided to create a dish reminiscent of their homeland. This was how our family's version of Sopa De Tortilla was born—a fusion of cultures, flavors, and love.

As we sit around the table, savoring each spoonful, I'm reminded of the countless stories shared and the laughter that filled our home, year after year. This simple soup connects us to our roots and to each other, making every post-Thanksgiving gathering a cherished memory.

Difficulty: 5/10

Classification: Main Dish

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This Sopa De Tortilla is more than just a meal; it's a celebration of family and tradition. May it bring warmth and joy to your home as it has to ours.

Tag: Leftovers