Green Chile Turkey Pot Pie
|Green onions||2 Bunch (200 gm), chopped (11/2 Cup)|
|Vegetable oil||3 Tablespoon|
|Chopped green chilies||10 Ounce, undrained (1 Can, 5 Ounce Each)|
|Sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground cumin||1 1⁄2 Teaspoon|
|Pinto beans||32 Ounce, rinsed and drained (2 Cans, 16 Ounce Each)|
|Chicken broth||14 Ounce (1 Can)|
|Chopped cooked turkey breast||2 Cup (32 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Mexican four cheese blend||16 Ounce, shredded (2 Cans, 8 Ounce Each)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Egg||1 Large, lightly beaten|
Saute 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.