Green Chile-Turkey Pot Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This one-dish pot pie is the ultimate in easy. You just spoon a cheesy biscuit topping over a turkey, bean, and green chile filling, and bake. Ingredients:
2 bunches green onions, chopped (about 1 1/2 cups) |
3 tablespoons vegetable oil |
2 (4.5-ounce) cans chopped green chiles, undrained |
1 (2.25-ounce) can sliced ripe olives, drained |
1/4 cup all-purpose flour |
1 1/2 teaspoons ground cumin |
2 (16-ounce) cans pinto beans, rinsed and drained |
1 (14-ounce) can chicken broth |
2 cups chopped cooked turkey breast |
1 cup all-purpose flour |
1 1/2 teaspoons baking powder |
2 cups (8 ounces) shredded mexican four-cheese blend (we tested with sargento) |
2/3 cup milk |
1 large egg, lightly beaten |
Directions:
1. Sauté green onions in oil in a Dutch oven over medium heat 1 minute. Add green chiles and next 3 ingredients; cook 2 minutes, stirring constantly. Stir in beans and broth; bring to a boil. Reduce heat, and simmer, stirring constantly, 5 to 7 minutes or until mixture is thickened. Stir in turkey. Pour into a greased 13 x 9 baking dish.
2. Combine 1 cup flour and baking powder in a small bowl. Add cheese, milk, and egg, stirring just until blended. Spread biscuit topping over filling, leaving a 1 border around edge.
3. Bake, uncovered, at 375° for 30 minutes or until topping is golden and pot pie is bubbly.
|
|