Green Chile-Turkey Pot Pie

Oxmoor House
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.
6 servings


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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


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.

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.

Bake, uncovered, at 375° for 30 minutes or until topping is golden and pot pie is bubbly.

Created date

August 2009