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Turkey Pot Pies With Cornbread Crust

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Ingredients

3 large carrots, scraped and sliced

1 large baking potato, cubed

1 large onion, chopped

1/3 cup butter or margarine, melted

1/3 cup all-purpose flour

4 cups chicken broth or homemade turkey stock

4 cups coarsely chopped cooked turkey

1 (7-ounce) can mexicorn, undrained

1/4 cup chopped cilantro or parsley

1 teaspoon coarsely ground pepper

3/4 teaspoon salt

1 (15-ounce) can black beans, drained

1 (11.5-ounce) can refrigerated cornbread twists

Garnish: fresh cilantro

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