White Chicken Chili Pot Pie
PREP TIME: 20 min
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COOK TIME: 25 min
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YIELD: 6 servings |
INGREDIENTS:
| 2 tsps. Crisco® Light Tasting Olive Oil | 2 (14 to 16 oz.) cans great Northern or navy beans |
| 1 medium onion diced | 1 (14.5 oz.) can reduced sodium chicken broth |
| 1 (4 oz.) can diced green chiles drained | 1 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 |
- 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
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 375°F.
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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.
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3.
ADD beans and chicken broth. Bring to a boil. Simmer 10 minutes or until thickened.
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4.
ADD chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
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5.
COMBINE flour, cheese, milk and egg in medium bowl. Spread dough over chili. Bake 25 minutes or until biscuit crust is golden brown.
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