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Chili Pot Pie
Servings:
8
Prep Time:
15
minutes
mins
Cook Time:
35
minutes
mins
Total Time:
50
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Main Course
Cuisine:
American
Quick and easy–make a new pot of chili, or take leftover chili and make into a pie with a delicious crust!
Ingredients
1
lb
ground turkey
1
15 oz can
Mexican-stewed tomatoes, undrained
2
15 oz. cans
black beans, drained
1
15 oz. can
kidney beans, drained
2
cups
peach mango salsa
2
tsp.
smoked ground cumin
1
tsp.
chili powder
salt and pepper
1
cup
quinoa
,
cooked
½
pkg
Pepperidge Farm Puff Pastry Sheets
3
cups
Mixed Mexican cheese mixture
,
divided
Fresh parsley
,
finely chopped
Instructions
Cook ground turkey; strain. Season to taste with salt and pepper.
Add to a large pot; add in the beans, tomatoes, salsa and spices.
Heat on medium high for 10 minutes, stirring constantly. Turn down to low and simmer for 20 minutes.
Taste and season to taste.
Cook quinoa (if using rice cooker, use Brown Rice setting).
Add quinoa and 1 cup of cheese to chili and mix well. Spread the chili in a 9×13 pan.
Top the chili/quinoa mixture with remaining 2 cups cheese. Bake for 10 minutes.
Roll out the Puff Pastry sheet and lay on top of the chili and cheese mixture.
Poke holes in the dough with a fork.
Bake for 20-25 minutes, until the crust is golden brown.
Garnish with fresh chopped parsley (sprinkle on top) and serve!