Mini Turkey Cornbread Pot Pies give life to leftover turkey. Each year I look forward to Thanksgiving leftovers as much as I do Thanksgiving dinner itself! This year is no different, especially since I know I’ll make these pot pies.
It’s funny when Thanksgiving dinner is finished and everyone is stuffed, yet, hours later, most of us are ready for more! With so much good food around, it’s hard to resist. I’m very thankful to have a wonderful Thanksgiving meal to enjoy, and I also give thanks for leftovers – one of my favorite things about Thanksgiving!
What do you do with your leftover turkey? This year, make a batch of my Mini Turkey Cornbread Pot Pies for a fun treat.
These pot pies could be the centerpiece for lunch, a fun mid-day snack, or even make a welcome addition to dinner.
A few years ago, I partnered with Swanson as a blog ambassador for the company. I created a series of recipes for them, including Slow Cooker Beef Carnitas Tacos with Spicy Pickled Radishes, that incorporate a Swanson products like broth, stock, or flavor infused broths.
Turkey isn’t the only thing that may leave you with leftovers. Leftover cornbread gets put to good use in my Kale and Cornbread Crouton Salad. And leftover sweet potatoes will be perfect to pop into this Sweet Potato-Pear Smoothie with Candied Pecans (these smoothies are perfect for breakfast or dessert).
Mini Turkey Cornbread Pot Pies are a perfect example of how you can bring a new twist to a classic dish. I used Swanson Mexican Tortilla Flavor Infused Broth to create the gravy for these pot pies, and included some added Mexican-inspired ingredients into the mix as well.
The broth was perfect to use for these pot pies. It brought just the right seasonings to pair with the other ingredients like jalapeño, onion, and the cornbread topping.
Don’t let that leftover turkey go to waste! Repurpose it into these delightful Mini Turkey Cornbread Pot Pies!
You don't have to wait for Thanksgiving to make these delicious pot pies, but it's a great way to use leftover turkey! This recipe makes 6 (7-ounce) mini pot pies that are big on flavor!
- 3 tablespoons flour
- 3 cups Swanson Mexican Tortilla Flavor Infused Broth
- 1 tablespoon butter
- 2-1/2 cups cooked turkey, shredded
- 1/4 cup diced white onion
- 2 garlic cloves, minced
- 1 jalapeño, seeds and membrane removed, diced
- 1/4 cup red bell pepper, seeds and membrane removed, diced
- 2 cups corn kernels
- 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried cayenne pepper
- 1 (8.5-ounce) package corn muffin mix
- 1 egg
- 1/3 cup milk
- Nonstick cooking spray
- Preheat the oven to 400 degrees F. Lightly coat 6, 7-ounce ramekins or baking dishes with the nonstick cooking spray and place on a baking sheet.
- To make the gravy, add the 3 tablespoons of butter to a medium-sized pan over medium heat. When the butter melts, whisk in the flour and let it stand for 30 seconds.
- Whisk the broth into the butter mixture, a little at a time. Simmer the mixture, stirring occasionally, without bringing it to a boil until it thickens. Remove from the heat and set aside.
- In a large skillet over medium heat, add the olive oil and 1 tablespoon of butter. When the butter melts and the mixture is hot, add the onions and cook for 3-4 minutes or until they begin to soften. Add the garlic and cook for 30 seconds.
- Add the jalapeño and red pepper to the mixture and cook for 1-2 minutes. Next add the corn kernels. Mix to combine.
- Add the shredded turkey to the mixture along with the gravy. Season with the salt, black pepper, cumin, and cayenne. Mix to combine and allow the mixture to cook for 3-4 minutes.
- Remove from the heat. Use a spoon to transfer the mixture evenly between the ramekins.
- Add the cornbread mix to a medium-sized bowl and make a well in the center of the mixture. Add the egg and milk to the well, and stir to combine until incorporated. The cornbread mixture will be slightly lumpy.
- Use a spoon to evenly dollop the cornbread batter over the tops of the mixture in the ramekins.
- Place the ramekins on the baking sheet in the oven and bake for 15-20 minutes or until the tops of the cornbread turn golden.
- Remove from the oven. Allow the pot pies to rest for several minutes before serving. Take care when eating, as the insides can remain very hot.