In less than 30 minutes this Mexican pot pie can be made. It’s a little bit country, and a little bit Mexican. The flavors remind me of biscuits and gravy, but with a spicy kick. Shredded turkey cooked in a scrumptious, creamy, and spicy sauce topped with moist and flavorful buttery biscuits is comfort food at its finest.
3 tablespoons Cabot Salted Butter
¼ cup chopped onion
¼ cup King Arthur Unbleached All-Purpose Flour
2 ½ cups chicken broth
3-5 roasted long green chile, diced
2 cups shredded turkey or rotisserie chicken
½ cup Cabot Sharp Cheddar, shredded
Dried parsley for garnish
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To see how to make this recipe, visit Muy Bueno Cookbook.
Photo courtesy of Yvette Marquez.