White Chicken Chili Pot Pie |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 375 degrees. In large skillet, cook onion in olive oil for 4 minutes or until onions are transparent.
2. 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.
3. Bring to a boil. Simmer 10 minutes or until thickened.
4. Add diced cooked chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
5. 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.
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