While I have all the ingredients on hand to make the pot pie, I am short a few items for the posole. I refuse to hit the stores the day after Thanksgiving with all the crazy shoppers & drivers, so it looks like the posole will have to be made later this weekend.
The Turkey Pot Pie is a meal unto itself, but a nice green salad is a good accompaniment. I like to serve a good, homemade cornbread (possibly jalapeno or cheddar) with my Posole. Both of these meals are terrific comfort foods as well as family favorites.
2 yellow onions, cubed
2 fresh poblano chile peppers, seeded and cut into 1/2 inch strips
2 cloves garlic, minced
2 quarts turkey broth
4 cups cubed cooked turkey
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (15 ounce) cans white hominy, drained
1 tablespoon chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
water, as needed
salt and pepper to taste
In large Dutch oven, heat oil over medium heat. Cook onions and poblano chiles in oil until soft. Stir in garlic, and cook for one or two minutes.
Season with chile powder, cumin, and oregano. Add turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. Add water if more liquid is needed to just cover everything in the pot. Season to taste with salt and pepper.
Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend flavors.
Garnish with tortilla chips and sour cream or a squeeze of lime.
Turkey Pot Pie
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken or turkey stock/broth
3 potatoes, peeled and cubed
1 1/2 cups cooked turkey, cubed
3 tablespoons all-purpose flour
1/2 cup milk
Preheat oven to 425 degrees. Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
Add 2 tablespoons of the butter to a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened.
Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 20 minutes, or until crust is golden brown.