In a large skillet over medium heat, add the ground turkey and cook until browned. Drain any excess fat.

Prepare the Filling

Add the chopped onion, minced garlic, diced carrots, and diced green chiles to the skillet. Sauté for 5 minutes until the vegetables are tender.

Add Vegetables

Stir in the chicken broth, heavy cream, peas, salt, black pepper, thyme, and cumin. Bring to a simmer and cook for 10 minutes until the mixture thickens slightly.

Combine Ingredients

Preheat the oven to 425°F (220°C). Roll out the bottom pie crust and fit it into a 9-inch pie dish. Pour the turkey and vegetable filling into the crust, then cover with the top crust. Seal the edges and cut slits in the top crust for steam to escape.

Prepare the Pie

Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.

Bake

ground turkey

green chiles, diced

emily lynn's green chile turkey pot pie

Recipe information

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