Turkey Pot Pie with Cornmeal Crust

Combine first two ingredients in a steamer. Cover, reduce heat, and steam until vegetables are almost tender. Set aside. Sauté onion in oil in a 3-quart non-stick sauté pan over medium heat, stirring constantly, until tender. Reduce heat to low. Add the sour cream, 1/2 cup of the broth, and 1/4 cup plus 2 tablespoons flour; cook, stirring constantly for 1 minute. Gradually add rest of the broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 3/4 teaspoon salt and white pepper. Remove from heat, and set aside. Spray a 4 quart baking dish with cooking spray and sprinkle one-half of turkey in the bottom. Combine reserved vegetables and peas with the onion gravy; ladle one-half of vegetable/gravy mixture over turkey. Repeat layers, and set aside. To make the crust: Combine flour, cornmeal, baking powder, salt, and sugar in a large bowl; stir well. Combine egg, milk, and applesauce; add to dry ingredients, stirring just until dry ingredients are moistened. Carefully spoon and spread batter over turkey mixture, making sure that the batter doesn't blend too much with the pie mixture. Bake, uncovered, at 425 °F (220°C). for 35 to 40 minutes or until lightly browned and thoroughly heated. Depending on your oven, you may need to cover the crust in the last 10 minutes, to avoid burning the edges.