White Chicken Chili Pot Pie

Prep Time:
20 min
Cook Time:
25 min
Total Time:
45 min
6 servings


  • 2 teaspoons Crisco® Pure Vegetable 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
  • 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.


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.