Green Chile-Turkey Pot Pie

• 2 bunches green onions, chopped (about 1 1/2 cups)
• 3 tablespoons vegetable oil
• 2 (4.5-ounce) cans chopped green chiles, undrained
• 1 (2.25-ounce) can sliced ripe olives, drained
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons ground cumin
• 2 (16-ounce) cans pinto beans, rinsed and drained
• 1 (14-ounce) can chicken broth
• 2 cups chopped cooked turkey breast
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 cups (8 ounces) shredded Mexican four-cheese blend (we tested with Sargento)
• 2/3 cup milk
• 1 large egg, lightly beaten

1. Saute green onions in oil in a Dutch oven over medium heat 1 minute. 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. Pour into a greased 13" x 9" baking dish.
2. Combine 1 cup flour and baking powder in a small bowl. Add cheese, milk, and egg, stirring just until blended. Spread biscuit topping over filling, leaving a 1" border around edge.
3. Bake, uncovered, at 375u0b0 for 30 minutes or until topping is golden and pot pie is bubbly.

green onions, vegetable oil, green chiles, olives, allpurpose, ground cumin, pinto beans, chicken broth, turkey breast, flour, baking powder, fourcheese, milk, egg

Taken from www.myrecipes.com/recipe/green-chile-turkey-pot-pie (may not work)