Wednesday, November 23, 2011
I have used this recipe time and time again each and every Thanksgiving. In fact, I have made it using Chicken too. This recipe is great to take over for a pot luck. It is better if it sits for a while. But isn't most recipes? This recipe was originally shared with me thanks to a great neighbor. I have changed it as I do everything. That is what is so sweet about sharing recipes. I hope you take this and make it your own too. I do not add any vegetables to this pie. I serve it with a side salad.
Mexican Turkey Pot Pie
3 cups of turkey (chunks)
1 can of cream of chicken soup
1 cup of sour cream
1 large can of diced Ortega Chilies
1 large handful of Jack cheese grated
Pie crust for top and bottom of pie (I am using a deep dish frozen pie crust and the roll out version of pie crust for the top. Use what you like. I do not like making pie crust so its the refrigerator version for me.
Mix all ingredients (except the pie crust..of course)
Turn into the uncooked pie shell
Cover with pie crust. Crimp the edges. Some trim off the extra but my Ballplayer LOVES the crust and will steal it off everyone's plate.
Cut a slit in the top of the pie crust
Bake 350 for about one hour. Make sure to bake it on a cookie sheet.
Let sit for five minutes before cutting (it sets up)
at 8:00 AM