Mexican Pot Pies with Turkey
1 Tbsp. oil 1 onion, diced 1-1/2 lbs. Ground Turkey 1 Tbsp.
Chili Powder
3/4 tsp. Salt
4/2 tsp. Pepper
4 (1 1/4 oz. can Chicken Broth 3 Tbsp. flour 1 (10oz.) can
mexicali corn 4-1/2oz. can of chopped green
chiles.\ 1 large tomato 1 tube of 8 refrigerated
corn biscuits
Heat oil in large skillet. Add onion, and cook until
softened but not browned. Add Ground Turkey, Chili Powder,
Salt and Pepper Cook 5 minutes breaking up turkey with edge
of spoon. If you have much liquid when turkey is done, drain
well. Whisk Chicken Broth with flour in small bowl. Stir in
skillet with mexicali corn and chopped green chiles. Cook 5
minutes, stirring constantly. Remove from heat.
Add tomato, and transfer to disposable [censored] pans. Open tube
of corn biscuits. Remove and separate. Roll or pat out corn
biscuit until it's big enough to fit the top of the [censored]
pans to create a crust. Lay crust on top of [censored] pan and
seal to edges of pan all the way around by fluting the edge
like you do for pie. Place on heated cookie sheet. With fork
[censored] the crust one time through center of crust. Bake in
350 degree oven for 16 minutes or until it gets bubbly
around the vents you made in top. Serves 8
BonApetite' PattyG from Missouri
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