Still looking for something to do with all of your leftover turkey? We love this turkey pot pie recipe that I got at church a few years ago. It's definitely a southwestern twist on pot pie but it is still comfort food to me! Green chilies, pinto beans, and cumin give your Thanksgiving leftovers a kick!
Turkey Pot Pie
2 green onions, chopped
3 Tbl. oil
2 (4.5 oz) cans chopped green chiles, undrained (I use frozen green chilies...which gives it a much better flavor but may not be available outside of the southwest!)
1 (2.25 oz) can sliced ripe olives, drained
¼ cup flour
1 ½ tsp ground cumin
2 (16 oz) cans pinto beans, rinsed and drained
1 (14 oz) can chicken broth (Sometimes I use more if I don't want it as thick)
2 cups chopped cooked turkey breast (or chicken)
2 cups shredded cheddar or cheddar blend
1 can refrigerated biscuit dough (or make your own!)
In a large pot or dutch oven, saute green onions in oil over medium heat 1 minute. Add green chiles, olives, flour, and cumin. 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 thickened. Stir in turkey. Pour into a 13x9 baking dish. Top with cheese. Top with biscuits.
Bake, uncovered, at 375 degrees for 30 minutes or until topping is golden and pot pie is bubbly.
Freezer Meal Instructions:
In a large pot or dutch oven, saute green onions in olive oil for about 1 min. Add green chilies, olives, flour and cumin. Cook 1 more minutes stirring constantly. Stir in beans, bouillion, and water and bring to a boil. Reduce heat and simmer, stirring occasionally for 5-6 minutes or until thickened. Stir in turkey. Pour into disposable baking pan and top with cheese. Cover with double layer of foil. Label and freeze.
When ready to serve, preheat oven to 375 degrees. Bake for 60 minutes or until completely defrosted. Top with refrigerated biscuits and bake for an additional 30 minutes or until biscuits are golden and filling is hot and bubbly.