White Chicken Chili Pot Pie

Prep Time: 20 min
Cook Time: 25 min
Makes: 6 servings


2 teaspoons Crisco® Light Tasting Olive Oil
1 medium onion, diced
1 (4 oz.) can diced green chiles, drained
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or to taste (optional)
1/4 cup White Lily® Enriched Bleached All Purpose Flour
2 (14 to 16 oz.) cans great Northern or navy beans
1 (14.5 oz.) can reduced sodium chicken broth
1 1/2 cups diced cooked chicken breasts
1 cup White Lily® Enriched Bleached Self-Rising Flour
1 1/2 cups shredded Monterey Jack cheese
1/2 cup milk
1 large egg


1.HEAT oven to 375°F.
2.HEAT oil in large skillet. Add onion; cook about 4 minutes or until translucent. Add green chiles, cumin, salt, red pepper flakes and flour. Stir 2 minutes, or until thick and flour has browned slightly.
3.ADD beans and chicken broth. Bring to a boil. Simmer 10 minutes or until thickened.
4.ADD chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
5.COMBINE flour, cheese, milk and egg in medium bowl. Spread dough over chili. Bake 25 minutes or until biscuit crust is golden brown.

Nutritional Information Per Serving:

Serving Size (1/6 of recipe), Calories 460 (Calories from Fat 120), Total Fat 13g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 90mg, Sodium 1060mg, Total Carbohydrate 53g (Dietary Fiber 8g, Sugars 2g), Protein 34g; Percent Daily Value*: Vitamin A 6%, Vitamin C 15%, Calcium 40%, Iron 25%.

*Percent Daily Values are based on a 2,000 calorie diet.