Leftover Turkey Enchilada Pot Pie

A celebratory recipe that is incredibly simple. Store in the refrigerator after double plastic wrapping. Likewise freezes well.

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 16
Yield: 2 9-inch pies

Ingredients

  1. 1 tablespoon olive oil
  2. 1 small onion, chopped
  3. 2 cloves garlic, minced
  4. 1 pound chopped cooked turkey
  5. 1 (15.25 ounce) can whole kernel corn, drained
  6. 1 (15 ounce) can black beans, rinsed and drained
  7. 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  8. 1 (10 ounce) can red enchilada sauce
  9. 1 ½ cups shredded Cheddar cheese, divided
  10. 1 teaspoon chili powder
  11. ½ teaspoon ground cumin
  12. 1 pinch salt
  13. 4 (9 inch) refrigerated pie crusts, at room temperature

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 9-inch pie pans.
  2. Heat oil in a medium saucepan over medium heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add turkey, corn, beans, diced tomatoes, enchilada sauce, 1 cup Cheddar cheese, chili powder, cumin, and salt; cook and stir until well blended and warm, 2 to 3 minutes.
  3. Place a pie crust in the bottom of each prepared pie pan. Sprinkle 1/2 cup of remaining Cheddar cheese into each. Gently add filling and spread evenly. Top each with a remaining pie crust, and fold and pinch around the edges to seal. Cut a few slits into the top crusts to release steam when baking.
  4. Bake in the preheated oven until golden brown, about 40 minutes. Cover the edges with aluminum foil if they begin to brown too much.
  5. You can use shredded Mexican cheese instead of Cheddar.

Nutrition Facts

Calories 396 kcal
Carbohydrate 33 g
Cholesterol 35 mg
Dietary Fiber 5 g
Protein 17 g
Saturated Fat 7 g
Sodium 643 mg
Sugars 1 g
Fat 22 g
Unsaturated Fat 0 g

 

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