Chef Raquel Fox’s Turkey Pot Pie And Johnny Cake Recipes

Taste a piece of history with my aunt’s legendary recipe.

By Raquel Fox

Aunt Tia’s Coconut Johnny Cake

The origins of johnny cake dates to the 18th century. Fishermen and sailors made this bread on the decks of their vessels by building a fire in a box that was filled with sand to keep the flames from spreading to the craft. It was originally called journey cake because it was quick to make and sustainable while travelling. Taste a piece of history with my aunt’s legendary recipe.


Serves 8



2 cups (500 mL) all-purpose flour

2 Tbsp (30 mL) baking powder

1 cup (250 mL) granulated sugar

1/4 tsp (1 mL) salt

1/4 cup (60 mL) butter, cubed

1/2 cup (125 mL) frozen grated coconut, thawed

2 Tbsp (30 mL) canola or vegetable oil

1 cup (250 mL) whole milk

1/4 cup (60 mL) whipping (or heavy) cream (35%)



  1. Preheat oven to 350˚F (180˚C). Grease an 8-inch (20 cm) square baking dish with butter.
  2. In a large bowl, combine flour, baking powder, sugar salt and mix.
  3. Add butter and, using your hand, combine with flour by breaking up into smaller pieces. Add coconut, oil, and mix.
  4. Slowly pour in milk while mixing with your other hand to form dough into a ball (the dough should be soft and easy to handle). Dust a clean surface with flour and knead dough a few times.
  5. Place dough in the baking dish, spread out and level with your hands. Pour cream over and bake, about 45 minutes until the top is golden or a toothpick inserted into the center comes out clean.

Turkey Pot Pie with Johnny Cake Crust

I enjoy comfort foods immensely, and this delectable pot pie is the perfect dish to transform that Thanksgiving left over turkey, while remaining moist and succulent. It’s sealed in an 18th Century cake-like bread and it’s a gastronomical delight!


Serves 8



1 recipe Coconut Johnny Cake Dough

Herb Mix

1 Tbsp (15 mL) diced fresh

Italian parsley

1 Tbsp (15 mL) diced fresh basil

2 tsp (10 mL) diced fresh chives

1 Tbsp (15 mL) cornstarch

Pot Pie Filling

2 cups (500 mL) turkey (dark or white meat), cubed or shredded

3 Tbsp (45 mL) olive oil

1/2 cup (125 mL) butter

2/3 cup (160 mL) all-purpose flour

½ onion, cut into 1-inch (2.5 cm) pieces

2 cloves garlic, diced

2 celery stalks, cut into 1/2-inch (1 cm) pieces

4 cups (1 L) whole milk

1/2 cup (125 mL) white wine

2 1/2 cups (625 mL) chicken stock

1 large Caribbean sweet potato, diced

2 large carrots, sliced 1/2-inch (1 cm) thick on the diagonal

2 ears corn, kernels removed

1 cup (250 mL) frozen peas, thawed

2 tsp (10 mL) fresh thyme leaves

2 tsp (10 mL) dried oregano

Juice of ½ lemon

Pinch of nutmeg

Salt and pepper to taste

1/2 cup (125 mL) whipping (or heavy)

cream (35%)



  1. Preheat oven to 350˚F (180˚C). Set aside a 13- x 9-inch (33 x 23 cm) baking dish.
  2. Roll dough out ½ inch (1 cm) thick to fit inside the baking dish, leaving a 1/2-inch (1 cm) space at the edge of the pan (dough will spread while baking). Set aside on parchment paper.
  3. Mix herb toppings with cornstarch and set aside.
  4. In an 8-quart (8 L) pot, heat oil and butter over medium heat. Add flour and stir for 1 minute. Add onion, garlic, celery and cook for 3 minutes more until flour is bubbly.
  5. Add milk while continuing to stir. Add wine and stock and bring to a boil. Add potato, carrots, corn, reduce heat to simmer and cook for 10-15 minutes or until potatoes are tender.
  6. Add turkey (with any left-over drippings or aspic), add peas, thyme, oregano, nutmeg and adjust seasoning with salt and pepper. Remove from heat, skim off any fat on the surface.
  7. Ladle or carefully pour the turkey chowder into the baking dish (reserve any leftover soup for plating), leaving 1/2-inch (1 cm) space at top for the crust.
  8. Lift parchment paper with the dough, place it over soup (if dough splits, it will come together while baking). Sprinkle herb mixture over top, pour warm cream over the herbed dough.
  9. Transfer the dish to the oven and bake until crust is golden and done for approximately 25-30 minutes. Serve at once in individual bowls, making sure to spoon the additional soup around the golden johnny cake crust.

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