Turkey Pot Pie with Cornbread Topping Friday, November 26, 2010
1 10.2 oz can cream of mushroom soup, undiluted
1 cup milk
1 cup frozen peas, cooked
1 TBSP chopped pimiento
2 cups cubed cooked turkey
1 ½ cups Martha White Cornmeal Mix
1 egg, lightly beaten
¼ cup cooking oil
3/4 cup milk
In a 9 inch cast iron skillet over medium-low heat, heat soup, milk, peas, pimiento, and turkey just until they come to a boil. Mix together cornmeal meal mix, egg, shortening and milk. Pour evenly over hot turkey mixture. Bake at 400 deg for 20 to 25 minutes. Serve while still hot.
If you do not have a good cast iron skillet for this, heat the soup, milk, peas, pimento and egg in a saucepan and transfer to an 8 inch baking dish. Then proceed as above.