Chili Pot Pie
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Chili Pot Pie

Quick and easy–make a new pot of chili, or take leftover chili and make into a pie with a delicious crust!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 8

Ingredients

  • 2 lbs. ground turkey
  • 3 15 oz. cans Mexican-stewed tomatoes, undrained
  • 3 15 oz. cans Bush’s black beans, drained
  • 3 15 oz. cans Bush’s kidney beans, drained
  • 4 cups peach mango salsa I use Costco’s brand
  • 3 tsp. smoked ground cumin
  • 3 tsp. chili powder
  • salt and pepper
  • 2 cups quinoa
  • 1/2 package 1 sheet Pepperidge Farm Puff Pastry Sheets
  • 2 cups cheese

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 2 cups of dry quinoa (if using rice cooker, use Brown Rice setting)
  • Add quinoa to chili. Spread 4-6 cups of the chili in a 9×13 pan.
  • Top the chili/quinoa mixture with 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.
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