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(Leftover) Tex-Mex Chili Bean Turkey Pot Pie

Chili Bean Turkey Pot Pie is an easy-to-prepare dish that combines ingredients of two classics, chili beans and pot pie. It's basically made with leftovers encased in buttery, flaky pie crust resulting in a bold dish full of comforting flavors.
Course:Main Course
Keywords:chili beans, pot pie, turkey
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories463 kcal


  • 1 tbsp vegetable oil
  • 1/4 medium white or yellow onion, chopped
  • 1 celery stalk, chopped
  • 1/2 bell pepper (any color), de-seeded and chopped
  • 1/4 cup canned diced tomatoes (liquid drained)
  • 1/2 cup canned beans (liquid drained) pinto, kidney, or black
  • 1/4 cup steamed corn (or canned)
  • 1/4 cup cooked peas and carrots (mixture) (or canned)
  • 2 tbsp chopped green onions
  • 1 1/2 pounds ground turkey (or shredded turkey)
  • 2 oz original taco seasoning mix
  • 1/4 tsp chili powder
  • 1/4 cup white wine vinegar (or red wine vinegar)
  • 1 cup canned nacho cheese sauce
  • 2 9-inch pie cursts
  • 1 cup shredded cheese mixture, or cheddar ( I used Fiesta blend)
  • 1 egg yolk
  • 1 tsp heavy whipping cream or milk


  • Heat oven to 400°F.
  • In a large no stick skillet, heat oil over medium heat. Cook onion, celery, and bell pepper for about 3 minutes, stirring occasionally. Do not let brown! Stir in canned diced tomatoes, canned beans, steamed corn, peas and carrots, and green onions.
  • Transfer to a plate. In the same pan, cook ground turkey over medium heat for about 4-5 minutes, add taco seasoning and chili powder and let cook for additional 2 minutes, stirring occasionally. Add vinegar and cook for 1-2 minutes.
  • Add cooked vegetables to the pan, stir in nacho cheese, and spoon mixture into a 8-inch pie pan lined with a pie crust
  • Top with shredded cheese and then with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top with a mixture of beaten egg yolk and heavy cream.
  • Bake for 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
  • Enjoy topped with guacamole (and sour cream, if desired) and a side of fresh salad.

Recipe Notes

  • If using leftover cooked shredded turkey, quickly saute in oil with taco seasoning and chili powder, and then add vinegar, letting evaporate. Since shredded turkey is already cooked, it doesn't follow the same cooking time stated in the recipe for ground turkey. 
  • Love Twist on Classics? Try our Mediterranean Chicken Pot Pie.


Calories: 463kcal | Carbohydrates: 31g | Protein: 28g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 1166mg | Potassium: 385mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1530IU | Vitamin C: 11.1mg | Calcium: 142mg | Iron: 2.7mg
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