White Chicken Chili Pot Pie

Submitted by Pinay0618

"This is a White Lily recipe - I really enjoy their website and the unique twists they put on recipes."

 

• Ready In: 45mins
• Ingredients: 14
• Serves: 6

ingredients

• 2 teaspoons light olive oil
• 1 medium onion, diced
• 1 (5 ounce) can diced green chilies, drained
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1⁄2 teaspoon red pepper flakes
• 1⁄4 cup white lily all-purpose flour
• 2 (15 ounce) cans great northern beans
• 1 (15 ounce) can chicken broth, reduced sodium
• 1 1⁄2 cups cooked and diced chicken breasts
• 1 cup white lily self-rising flour
• 1 1⁄2 cups shredded monterey jack cheese
• 1⁄2 cup milk
• 1 large egg

directions

1. Preheat oven to 375 degrees. In large skillet, cook onion in olive oil for 4 minutes or until onions are transparent.
2. Add green chilies, cumin, salt, red pepper flakes and White Lily All-Purpose Flour. Stir for 2 minutes, or until thick and the flour has slightly browned. Add beans and chicken broth.
3. Bring to a boil. Simmer 10 minutes or until thickened.
4. Add diced cooked chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
5. Prepare cheese biscuit crust by combining White Lily Self-Rising Flour, cheese, milk and egg. Spread dough over chili. Bake 25 minutes or until biscuit crust is golden brown.

Reviews

[Sassy J]

This is a delicious, hearty, stick-to-your ribs meal. Easy, too. Served at a tailgate party and it was the IT dish. Everyone wanted the recipe. Very happy.