Green Chili Turkey (or Chicken) Pot Pie

I'm not going to plan a menu for this next week. We have lots of leftovers from Christmas and I didn't use up all my menus from last week. I hope everyone had a great Christmas! Mine was great, nice and relaxing.

Did you make a turkey for Christmas dinner? I didn't, I made a ham. But if you did make a turkey here's a really simple, pantry-ingredient dinner to use up some of that turkey..

Green Chili Turkey (or Chicken) Pot Pie
I got the recipe from some ladies at church

I usually half this for my family
2 green onions, chopped

3 Tbl. oil
2 (4.5 oz) cans chopped green chiles, undrained
1 (2.25 oz) can sliced ripe olives, drained
¼ cup flour
1 ½ tsp ground cumin
2 (16 oz) cans pinto beans, rinsed and drained
1 (14 oz) can chicken broth (I used 2 cans, to thin it out a bit)

2 cups chopped cooked turkey breast (or chicken)
2 cups shredded Mexican four-cheese blend
biscuit dough (I've used crescent roll dough and made these biscuits from the Sisters' Cafe)

Saute green onions in oil in a Dutch oven over medium heat 1 minute. Add green chiles and next 3 ingredients; cook 2 minutes, stirring constantly. Stir in beans and broth; bring to a boil. Reduce heat, and simmer, stirring constantly, 5 to 7 minutes or until mixture is thickened. Stir in turkey. Pour into a greased 13x9 baking dish. Top with cheese. Top with biscuit*.

Bake, uncovered, at 375 degrees for 30 minutes or until topping is golden and pot pie is bubbly.

*I usually just bake the bean/chicken mixture without the biscuit.  I bake biscuits separately and put it on top when I serve it.