Green Chili Pot Pie Recipes

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GREEN CHILE CHICKEN POT PIE



Green Chile Chicken Pot PIe image

Green Chile Chicken Pot pie made with a homemade pie crust, hearty filling, and lots of green chile flavor.

Provided by Andrea

Categories     Main Course

Time 3h

Number Of Ingredients 19

2 cups flour
1 tsp salt
12 tbsp butter (cut into 12 pieces)
1/2 cup water
4 tbsp olive oil (divided)
1 lb boneless chicken breasts
1 onion (chopped)
1 carrot (peeled and chopped)
2 cloves garlic (minced)
4 tbsp butter
2/3 cup flour
3 cups chicken broth
2 cups milk (whole)
3 potatoes (peeled and cubed)
1/2 cup corn kernals
1 cup green chile (peeled and diced)
1/2 cup peas
1 tsp ground thyme
1 tsp ground cumin

Steps:

  • Pulse flour and salt in a food processor until mixed. Add butter and pulse 10-12 times until butter is the size of peas. Drizzle water over flour and pulse until dough forms moist crumbs and is starting to bind together, another 10-12 pulses.
  • Turn dough onto a large piece of plastic wrap. Using your hands, shape the dough into a square and wrap tightly with plastic. Refrigerate for at least 2 hours, and up to 24 hours.
  • Heat 2 tbsp. olive oil in a large pot over medium-high heat. Generously salt and pepper chicken, then add to the pot and cook until brown, 7-8 minutes. Transfer chicken to a large bowl.
  • Reduce heat to medium and add 2 tbsp. olive oil to same pot and add the onions and carrots. Cook, stirring occasionally, until veggies are starting to soften, about 8-10 minutes. Add the garlic, and stir constantly until fragrant, about 30 more seconds. Add veggies to the bowl of chicken.
  • Position a rack in the center of the oven, then preheat to 425 degrees. Remove the dough from the refrigerator.
  • Melt butter in same pot over low heat. Add the flour and cook, whisking constantly, until flour and butter are incorporated. Slowly whisk in chicken broth and milk, adding a little at a time, and whisking until well mixed after each addition. Whisk all of the clumps out, until you have a smooth texture. Bring to a boil, then add chicken and veggie mixture, potatoes, corn, and green chile.Add a generous pinch of salt and pepper. Reduce heat to medium and simmer gently, stirring occasionally until the potatoes and carrots are tender, 15-18 minutes. Stir in peas, cumin, and thyme.
  • Meanwhile, turn dough onto a lightly floured surface and roll the dough into a 1/4" thickness. Place a ramekin face down onto the dough as a stencil, then use a knife to cut out a circle in the dough, which will be slightly larger than the diameter of the ramekin or bowl. Repeat until you have 6 dough circles. Cut one small X in the center of each circle.
  • Distribute filling evenly among six ovenproof ramekins.
  • Top each bowl of filling with a dough circle. Using your fingertips, gently press the dough down into the edge of the stew.
  • Place pot pies on a foil-lined rimmed baking sheet. Bake until the filling is bubbling and the crust is deep golden-brown, about 30-35 minutes. Cool on a rack 20-30 minutes before serving.

GREEN CHILE CHICKEN POT PIE



Green Chile Chicken Pot Pie image

This is an experiment; DH and I couldn't choose between chicken pot pie or tortilla casserole so I decided to invoke both with a brand new recipe. If it is posted here you'll know we enjoyed it :). Credit is due to Chef #169430 for her Recipe #188754 #188754, which I have used here as the crust. I halved her recipe.

Provided by smellyvegetarian

Categories     Savory Pies

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup yellow cornmeal
1 tablespoon yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 cup whole wheat flour
2/3 cup fat-free buttermilk
1 egg, lightly beaten
1/4 cup reduced-fat cheddar cheese
1 (4 ounce) can green chilies
8 ounces frozen mixed vegetables
1/2 cup zucchini, sliced
1 (10 ounce) can 98% fat-free cream of chicken soup
1 cup cooked chicken, diced
1/2 cup skim milk

Steps:

  • Preheat oven to 400.
  • In a small bowl combine cornmeal through wheat flour. Make a well in the center, and combine buttermilk, egg, cheese, and 2 T chiles. Mix gently and set aside.
  • In an 8 x 8 dish mix chicken, soup, vegetables, milk, and remaining chiles. Microwave for 4 minutes to heat through, then stir.
  • Top chicken mixture with cornmeal mixture, then sprinkle with remaining cheese.
  • Bake 35 minutes, or until cornbread is golden and middle is done.

GREEN CHILE-CHICKEN POT PIE



Green Chile-Chicken Pot Pie image

Put a Southwestern spin on pot pie with nacho cheese soup, chopped green chiles and rotisserie chicken baked under a blanket of cornbread.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 10

1 can (10 3/4 oz) condensed fiesta nacho cheese soup
2 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon chipotle chile pepper powder
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2 cup chopped onion
2 cups chopped deli rotisserie chicken
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
Milk, butter and egg called for on cornbread mix pouch
1 cup shredded Monterey Jack cheese (4 oz)
2 tablespoons chopped green onions

Steps:

  • Heat oven to 400°F. In large bowl, stir together soup, broth, chile pepper powder, green chiles, onion and chicken. Spoon mixture into 10-inch cast-iron or other ovenproof skillet.
  • Make cornbread mix as directed on package, using milk, butter and egg. Fold cheese and green onions into batter. Pour over chicken mixture.
  • Bake 20 to 25 minutes or until filling is bubbly and cornbread is golden brown.

Nutrition Facts : Calories 370, Carbohydrate 31 g, Fat 1 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1230 mg

SLOW COOKER PORK GREEN CHILI



Slow Cooker Pork Green Chili image

This pork chili is made with hatch green chile peppers. It's great by itself or as a topper to burritos, enchiladas, or eggs!

Provided by Christy Blaker

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 8h45m

Yield 12

Number Of Ingredients 24

3 tablespoons oil, divided, or as needed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons cumin, divided
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon cayenne pepper
2 pounds pork shoulder roast, or more to taste
5 tablespoons cornstarch
4 cups beef stock
1 (16 ounce) jar green salsa (such as Herdez®)
2 cups roasted Hatch green chile peppers, diced
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
2 white potatoes, diced
4 medium tomatillos, husked and quartered
1 bunch cilantro, chopped, divided
1 jalapeno pepper
1 Anaheim chile pepper, cored
1 serrano chile pepper, cored, or more to taste
1 teaspoon liquid smoke flavoring
½ cup shredded Mexican cheese blend, or to taste
6 tablespoons sour cream, or to taste

Steps:

  • Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
  • Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
  • Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
  • Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
  • Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
  • Cover and cook on Low for 8 hours.
  • Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
  • Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 19.1 g, Cholesterol 51.7 mg, Fat 21.1 g, Fiber 2.6 g, Protein 14.6 g, SaturatedFat 7.6 g, Sodium 1373.9 mg, Sugar 4.9 g

GREEN CHILI



Green Chili image

Make and share this Green Chili recipe from Food.com.

Provided by canarygirl

Categories     One Dish Meal

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 17

2 lbs boneless pork, cubed,fat trimmed
2 large onions, chopped
2 cans chopped green chilies
2 jalapenos, minced
4 cloves garlic, mashed
1 tablespoon cumin seed, crushed
1 tablespoon ground cumin
2 teaspoons oregano
1/2 teaspoon thyme
1/2 cup chopped cilantro
2 (16 ounce) cans white beans, do not drain (navy, cannelini, etc)
3 tablespoons chili powder
2 tablespoons red wine vinegar
salt and pepper
2 beef double bouillon cubes (knorr)
1 1/2 quarts water
2 -3 tablespoons olive oil

Steps:

  • In a fairly large soup pot, heat olive oil.
  • Sautee garlic until golden, then add onion.
  • Sautee until it begins to become translucent, then add pork.
  • Salt and pepper to taste.
  • Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
  • Add all remaining ingredients.
  • Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
  • Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
  • Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
  • Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!

Nutrition Facts : Calories 481.1, Fat 21.7, SaturatedFat 6.7, Cholesterol 76, Sodium 135.4, Carbohydrate 40.8, Fiber 9.1, Sugar 7.9, Protein 33.1

SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE



Slow-Cooker Green Chile Chicken Enchilada Pie image

My husband likes some heat in our meals, but our children-not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. -Dana Beery, Ione, Washington

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 6 servings.

Number Of Ingredients 10

3 cups shredded cooked chicken
1 can (15 ounces) black beans, rinsed and drained
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) mild green enchilada sauce
1 can (4 to 4-1/2 ounces) chopped green chiles
1/4 cup minced fresh cilantro
1 tablespoon lime juice
9 corn tortillas (6 inches)
3 cups shredded Colby-Monterey Jack cheese
Optional: Minced fresh cilantro, lime wedges, salsa and sour cream

Steps:

  • In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

Nutrition Facts : Calories 541 calories, Fat 27g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 1202mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 6g fiber), Protein 39g protein.

SPEEDY CHILI POT PIE



Speedy Chili Pot Pie image

Simple, inexpensive -- and my children gobble it up! My 9 year-old has even made this for us. :0) Note: you will need whatever ingredients the cornbread mix calls for. Jiffy® calls for 1 egg and 1/3 cup milk. Egg substitute works well, too.

Provided by love my kids

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 6

2 (15 ounce) cans turkey chili with beans, undrained
1 (8.5 ounce) package corn bread/muffin mix
⅓ cup milk
1 egg
2 tablespoons shredded Cheddar cheese, or as desired
1 tablespoon sour cream, or as desired

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
  • Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.

Nutrition Facts : Calories 306.4 calories, Carbohydrate 42.2 g, Cholesterol 57.2 mg, Fat 8 g, Fiber 4 g, Protein 16.3 g, SaturatedFat 2.5 g, Sodium 1371.8 mg, Sugar 8.3 g

CHILI POTPIES



Chili Potpies image

Welcome your family in from the cold with these individual potpies. The L&T Test Kitchen created a simple corn bread crust that perfectly complements a filling of tangy chili.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

1 medium onion, chopped
1 medium green pepper, chopped
2 teaspoons canola oil
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 can (16 ounces) chili beans, undrained
1/4 cup tomato sauce
2 tablespoons chili powder
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted
3 to 4 tablespoons fat-free milk

Steps:

  • In a large saucepan, saute onion and green pepper in oil until tender. Stir in the tomatoes, beans, tomato sauce, chili powder, brown sugar and cumin. Bring to a boil. Reduce heat to low; heat, uncovered, while preparing crust. , In a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in butter and enough milk to form a ball. On a lightly floured surface, roll dough into a 12-in. circle. Using an inverted 10-oz. baking dish as a guide, score four circles. Cut out circles. Cut a small circle in the center of each pastry (discard or reroll cutouts and use as decoration). , Coat four 10-oz. baking dishes with cooking spray. Fill with chili; top each with a dough circle. Tuck in edges of dough to seal. Bake at 375° for 13-17 minutes or until edges of crust are lightly browned.

Nutrition Facts : Calories 354 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 930mg sodium, Carbohydrate 67g carbohydrate (14g sugars, Fiber 14g fiber), Protein 13g protein. Diabetic Exchanges

IMPOSSIBLY EASY CHILI PIE



Impossibly Easy Chili Pie image

Need a new family meal with ground beef? Try a chili and cheese combo you can have in the oven in a snap.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 12

1 lb lean (at least 80%) ground beef
1 can (14.5 oz) whole tomatoes, drained, cut up
1 medium onion, chopped (1/2 cup)
1 package (1 oz) chili seasoning mix
1 can (2 1/4 oz) sliced ripe olives, drained
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs
Sour cream, if desired
Shredded lettuce, if desired
Chopped tomatoes, if desired

Steps:

  • Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in cut-up tomatoes, onion and chili seasoning mix. Spread in pie plate. Sprinkle with olives and cheese.
  • In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with sour cream, lettuce and chopped tomatoes.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 140 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 4 g, TransFat 1 g

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