Now that I am home, it is time to make some good
old-fashioned comfort food. After
talking with my buddy Emily Galegher about pie crusts and how I always forget
to use them in my recipes, I decided tonight is the perfect night for a Utah
inspired pot-pie!
Southwestern Pot-Pie
Ingredients:
1 lb ground turkey breast
1 large onion, diced
2 jalapenos, seeded and minced
1 clove of garlic, minced
2 ears of corn, kernels removed
1 tsp dried oregano
1 ½ Tbsp ground cumin
Dash black pepper, paprika, cayenne pepper
1 cup chicken broth
1 cup light sour cream
1 ½ cups Mexican melting cheese like enchilado, queso
quesadilla, or monterey jack
½ cup green onions, chopped
¼ cup fresh cilantro, chopped
Finnish Cottage Cheese Pie Crust
(see previous post)
Preparation:
In a cast iron skillet or oven proof fry pan, cook onion in
1 tbsp of canola oil until it begins to soften, about 5 minutes over medium
heat. Add your minced green pepper, garlic and corn and sauté for 3 minutes.
Stir in ground turkey breast and cook completely. Pour in spices and chicken
broth and allow the mixture to reduce for about 3 minutes on high heat.
Remove from heat and stir in sour cream and cheese. Bring
back to the stove on medium-low and simmer 10-15 minutes stirring constantly
until the mixture bubbles and thickens --when you stir you can see the bottom
of the pan clearly, and your spoon makes a track. Remove from the heat again and
stir in green onion and cilantro.
Roll cottage cheese pie crust so that it is large enough to
rest ½ inch up the side of the pan. Vent with a knife and spray the top of the
crust with canola oil.
Bake at 400 degrees until the pie crust is golden brown,
about 30 minutes.Let the pie cool 10 minutes before serving. Top with chopped
cilantro, salsa, avocado and sour cream.
I hope you enjoy!
-Nikki
