Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1 teaspoon baking powder

  3. 1/2 teaspoon salt

  4. 1/2 cup cold butter, cubed

  5. 3/4 to 1 cup cold water

  6. 4 cups cubed cooked turkey

  7. 2 cups (8 ounces) shredded Monterey Jack cheese

  8. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  9. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  10. 1 small onion, finely chopped

  11. 1 can (4 ounces) chopped green chilies

  12. 2 green onions, sliced

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, baking powder and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Turn onto a lightly floured surface; knead 10-12 times or until smooth. Set aside a third of the dough. Roll remaining dough into a 15-in. x 11-in. x rectangle. Transfer to an ungreased 11-in. x 7-in. baking dish. In a large bowl, combine the turkey, cheese, soup, sour cream, onion, chilies and green onions. Spoon into crust. Roll out reserved dough; make a lattice crust. Place over filling; trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.


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