Turkey Pot Pie with Cornbread Crust

To Make the Filling:

1. Preheat the Oven:
   • Set your oven to 400°F (200°C). Coat a pie plate or your preferred baking dish generously with nonstick cooking spray.
2. Cook the Vegetables:
   • Heat olive oil in a large pan over medium heat.
   • Add diced onion, carrots, celery, and green beans. Sauté for about 10 minutes until the vegetables are tender.
   • Add minced garlic and stir constantly for 30 seconds until fragrant.
3. Thicken the Filling:
   • Sprinkle flour over the vegetables and stir to coat evenly, cooking for about 30 seconds.
   • Gradually stir in 2 cups of hot broth, whisking to create a smooth, thickened sauce.
   • Mix in cooked turkey pieces and season with salt, pepper, and your choice of herbs (e.g., thyme or parsley). Remove from heat and pour the mixture into the prepared baking dish.

To Make the Cornbread Crust:

1. Mix Dry Ingredients:
   • In a large bowl, whisk together 1 cup of cornmeal, 1/2 cup of flour, 1 tablespoon of baking powder, 1 tablespoon of sugar, and a pinch of salt.
2. Prepare Wet Ingredients:
   • In a separate bowl, whisk together 3/4 cup of milk, 1 egg, and 2 tablespoons of canola oil.
3. Combine:
   • Gradually mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
4. Assemble and Bake:
   • Spoon the batter evenly over the turkey filling, spreading gently to cover the surface.
   • Bake for 22–25 minutes or until the cornbread crust is golden brown and firm to the touch.
5. Cool and Serve:
   • Let the pot pie cool for at least 15 minutes before serving to allow the filling to set.