1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 small onion, finely chopped
1 can (4 ounces) chopped green chilies
2 green onions, sliced
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 15x11-in. rectangle. Transfer to an ungreased 11x7-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.