Green Chile-Turkey Pot Pie

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 9 ounce chiles green undrained chopped canned
• 32 ounce pinto beans rinsed drained canned
• 14 ounce chicken broth canned
• 1 large eggs lightly beaten
• 0.3 cup flour all-purpose
• 1 cup flour all-purpose
• 1.5 cups green onions chopped
• 1.5 teaspoons ground cumin 
• 0.7 cup milk 
• 2.3 ounce olives ripe drained sliced canned
• 8 ounces mexican four-cheese blend shredded with sargento)
• 2 cups turkey breast cooked chopped
• 3 tablespoons vegetable oil 

Equipment

• bowl
• oven
• pot
• baking pan
• dutch oven

Directions

1. Saut green onions in oil in a Dutch oven over medium heat 1 minute.
2. Add green chiles and next 3 ingredients; 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 mixture is thickened. Stir in turkey.
3. Pour into a greased 13" x 9" baking dish.
4. Combine 1 cup flour and baking powder in a small bowl.
5. Add cheese, milk, and egg, stirring just until blended.
6. Spread biscuit topping over filling, leaving a 1" border around edge.
7. Bake, uncovered, at 375 for 30 minutes or until topping is golden and pot pie is bubbly.