WHITE CHICKEN CHILI POT PIE

White Chicken Chili Pot Pie image

Provided by Pinay0618

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

Preheat oven to 375 degrees. In large skillet, cook onion in olive oil for 4 minutes or until onions are transparent.
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.
Bring to a boil. Simmer 10 minutes or until thickened.
Add diced cooked chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
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.

Nutrition Facts : Calories 394.9, Fat 13, SaturatedFat 6.7, Cholesterol 63.2, Sodium 1347.1, Carbohydrate 47.7, Fiber 9.1, Sugar 2, Protein 22.5

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