Hatch Green Chile Turkey Pot Pie
Heather Hartman HealthShare
Hatch Green Chile Turkey Pot Pie
Rated 5.0 stars by 1 users
Category
thanksgiving
Cuisine
American
Servings
8
Prep Time
45 minutes
Cook Time
1 hour 25 minutes
INGREDIENTS
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4 cups leftover shredded turkey (or chicken)
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olive oil
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1 each onion, chopped
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1 cup celery, diced
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1 cup carrots, diced
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salt
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1-2 tablespoons garlic puree
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1 cup broccoli, chopped
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16 ounce jar hatch green chiles
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1 can Native Forest Simple Coconut Milk
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2 tablespoons arrowroot
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homemade or premade pie crust or bisquits
METHOD
Preheat the oven to 350F.
Preheat a large cast iron. Add olive oil, then onions and salt. Cook, covered, on ML until soft.
Add carrots and celery. Check seasoning. Cover and cook until the carrots are soft.
Mix in garlic and cook for 1-2 minutes.
Fold in the leftover shredded turkey and broccoli. Cook until the turkey is warm.
Pour in the hatch green chiles, then most of the coconut cream. Reserve a quarter of the coconut cream in the can.
Thoroughly whisk the arrowroot into the reserved coconut cream. Once there are no clumps, pour this into the filling.
Cook until the liquid has reduced and thickens.
Meanwhile, make your pie crust dough or biscuits.
Pour the filling into the bottom pie crust, then cover with the top pie crust. Crimp the crusts together, pierce an air hole, wash with milk, then bake at 350F until the crust is done, about 1.25 hours.
If you are using biscuits, dollop the biscuit dough directly on the filling in the cast iron then bake until the biscuits are done.