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Turkey Pot Pie with Cornbread Topping
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1 can cream of mushroom soup, undiluted (approximately 10.5 ounces)
1 cup milk
1 cup frozen peas, cooked
1 tablespoon chopped pimiento
2 cups cubed cooked turkey
3/4 cup sifted all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
1 egg, lightly beaten
3/4 cup milk
In a saucepan over medium-low heat, heat soup, milk, peas, pimiento, and turkey. Transfer to shallow 2-quart baking dish. Mix together flour, cornmeal, baking powder, and salt; cut in shortening. Mix egg and milk together; add to dry ingredients; mix well with a fork. Pour over turkey mixture. Bake at 425° for 20 to 25 minutes.
Serves 4.
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