Use that leftover Thanksgiving turkey in this Southwestern Turkey Pot Pie with corn, black beans, peppers, and a gravy with a kick! From DessertNowDinnerLater.com

Southwestern Turkey Pot Pie

Yield 8 Servings

Ingredients

  • 1 recipe Perfect Pie Crust (link in instructions)
  • 1/4 cup butter
  • 1/2 onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 to 3 cloves of garlic, minced (about 1 1/2 tsp.)
  • 1/4 cup flour
  • 2 cups 1/2 carton Swanson® Louisiana Cajun Flavor Infused Broth
  • Salt, pepper, and cayenne or hot sauce, to taste
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 to 3 cups shredded or diced cooked turkey

Instructions

  1. Prepare pie crust. Divide the dough in half. Roll each half into a circle and place one half inside a pie dish. Cut off excess crust around the edges. Roll out the other half into a circle and save it for the top. Keep both crusts covered and cool until ready to use.

  2. In a large saucepan, melt the butter and sauté the onion, bell peppers, and garlic for several minutes until the onion is translucent.
  3. Add the flour to soak up the liquid from the vegetables and cook for one minute.
  4. Pour in the Swanson® Louisiana Cajun Broth while stirring briskly until the mixture thickens. Taste and adjust seasonings with salt, pepper, and cayenne pepper or hot sauce to desired heat.
  5. Add the black beans, corn, and turkey. Stir until heated through.
  6. Pour mixture into prepared piecrust. Dip your finger in some water and dab the edges of the crust to lightly wet it. Place the top crust on and press the edges to seal the two crusts together. Cut off excess crust, crimp edges, cut slits for ventilation, and use the excess crust to cut out decorations with; I made leafs and dabbed them on with a little water.
  7. Bake at 350 degrees Fahrenheit for 60 minutes or until crust is golden and filling is bubbling. *You may want to place a baking sheet on the rack underneath the pie to catch any spills.

Recipe Notes

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