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White Lily

White Chicken Chili Pot Pie


20 min


25 min


6 servings


2 tsps. Crisco® Light Tasting Olive Oil 2 (14 to 16 oz.) cans great Northern or navy beans
1 medium onion diced1 (14.5 oz.) can reduced sodium chicken broth
1 (4 oz.) can diced green chiles drained1 1/2 cups diced cooked chicken breasts
2 tsps. ground cumin 1 cup White Lily® Enriched Bleached Self-Rising Flour
1 tsp. salt 1 1/2 cups shredded Monterey Jack cheese
1/2 tsp. red pepper flakes, or to taste 1/2 cup milk
1/4 cup White Lily® Enriched Bleached All Purpose Flour 1 large egg


  1. 1.
    HEAT oven to 375°F.

  2. 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. 3.
    ADD beans and chicken broth. Bring to a boil. Simmer 10 minutes or until thickened.

  4. 4.
    ADD chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.

  5. 5.
    COMBINE flour, cheese, milk and egg in medium bowl. Spread dough over chili. Bake 25 minutes or until biscuit crust is golden brown.