Cozy Up with White Chicken Chili Pot Pie
Why Make This Recipe
White Chicken Chili Pot Pie is a cozy dish that combines the hearty warmth of chili with the flaky goodness of a pot pie. It’s perfect for busy weeknights or a comforting meal on a chilly day. This recipe is easy to follow and uses simple ingredients, making it a great choice for cooks of all levels. Plus, it offers a unique twist on traditional pot pie that will please everyone at the table.
How to Make White Chicken Chili Pot Pie
Ingredients :
1/3 cup (2 2/3 oz.) salted butter
1 small (6 oz.) yellow onion, chopped (about 1/2 cup)
1 small (7 oz.) green bell pepper, chopped (about 1/2 cup)
2 medium garlic cloves, finely chopped (2 tsp.)
1/3 cup (about 1 1/2 oz.) all-purpose flour
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 cups chicken broth
2 cups shredded rotisserie chicken
1 (15-oz.) can white kidney beans, drained and rinsed
4 oz. 1/3-less-fat cream cheese, softened (about 1/2 cup)
1/2 cup jarred mild salsa verde
1 (4-oz.) can chopped green chilis, undrained
1 (9-inch) refrigerated pie crust (such as Pillsbury)
Directions :
Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the onion, bell pepper, and garlic, cooking until slightly softened and fragrant, about 2 minutes.
Add the flour and cook, stirring constantly, for about 1 minute until the mixture smells nutty. Stir in cumin, dried oregano, salt, and black pepper until well combined.
Gradually stir in the chicken broth and continue to cook over medium heat, stirring occasionally, until the mixture thickens and becomes smooth, about 3 minutes.
Add the chicken, beans, cream cheese, salsa verde, and chiles. Cook while stirring constantly until the cream cheese melts, about 2 minutes. Remove from heat and spread the chicken mixture evenly in the skillet. Let it cool for 10 minutes.
While the filling cools, unfurl the pie crust on a sheet of parchment paper and roll it into an 11-inch circle. Fold the dough edges under to create a 10-inch circle; crimp the edges if desired. Gently place the pie crust over the filling in the skillet. Use a paring knife to cut four 1-inch-long slits into the top of the pie crust to allow steam to escape.
Bake in the preheated oven until the crust is golden brown and bubbly, about 30 to 35 minutes. Allow the pie to cool for 5 minutes before serving.
Enjoy! Recipe developed by Amanda Stanfield.
How to Serve White Chicken Chili Pot Pie
Serve the White Chicken Chili Pot Pie warm directly from the skillet. It pairs wonderfully with a fresh side salad or some crusty bread. You can also add a dollop of sour cream or a sprinkle of fresh cilantro on top for added flavor.
How to Store White Chicken Chili Pot Pie
If you have leftovers, let the pie cool completely. Cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. To reheat, place the pie in the oven at 350 degrees F until heated through.
Tips to Make White Chicken Chili Pot Pie
- Make sure to chop the vegetables finely for even cooking.
- You can use any cooked chicken you have on hand, like grilled or roasted.
- If you prefer a spicier pie, add some diced jalapeños or a pinch of cayenne pepper.
Variation
For a vegetarian option, substitute the shredded chicken with 2 cups of cooked quinoa or more beans. You can also add in a variety of veggies, like corn or zucchini, to enhance the flavor and texture.
FAQs
1. Can I make this pot pie ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just add the crust and bake when you’re ready to eat.
2. Can I freeze the White Chicken Chili Pot Pie?
Yes, you can freeze the unbaked pie. Wrap it tightly with plastic wrap and aluminum foil before freezing. Bake from frozen, adding extra baking time.
3. Is there a gluten-free option for the crust?
Yes! You can use a gluten-free pie crust or make a crustless version by simply baking the filling in a greased skillet.