White Chicken Chili Pot Pie Recipes

WHITE CHICKEN CHILI POT PIE

Steps:

• Heat oil over medium heat and add onion; saute for 3 minutes, stirring to keep from sticking.
• Add chicken, taco seasoning, ranch and chicken broth, beans and corn. Bring to a simmer, reduce heat to low and cover.
• Cook for 20 minutes, stirring occasionally.
• Preheat oven to 375 degrees.
• Spray ramekins with nonstick cooking spray and pour enough soup into each one slightly full and top each with about a tablespoon of shredded cheese.
• Cut pie crusts in circles slightly bigger than the ramekins.
• Cover ramekin tops with crusts, sealing around the edges.
• Brush with egg wash and top with a sprig of Rosemary (optional!).
• Bake for 10-15 minutes, until golden brown.
• Serve with Fritos, sour cream, jalapeños and more cheese.

WHITE CHICKEN CHILI

Steps:

• In a food processor, blend ½ of the beans (1 can) with 1 cup of the chicken broth. Set aside both the puréed beans and the remaining whole beans.
• Add the oil to a large pot or Dutch oven and heat it over medium-high heat. Add the onion, jalapeño pepper and poblano peppers and cook, stirring frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute more. Add the cumin, coriander and ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the chicken broth, puréed beans and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
• Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through, about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy -- that's how it is supposed to be. It thickens the longer it sits; see note below.) Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.
• Note: The seeds and ribs in the peppers hold all of the heat. I don't use them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. (If you do touch the seeds, be sure to wash your hands well and avoid touching your eyes.)
• Note: The chili thickens as it sits. If you make it ahead of time, you will probably need to add more broth or water to thin it out.
• Note: Nutrition info does not include optional toppings.
• Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The chili will thicken up some when frozen, so you'll likely need to add some broth when reheating.)

WHITE CHICKEN CHILI PIE WITH PUMPKIN CORNBREAD CRUST

Steps:

• First, add ½ cup of the drained white beans to a blender along with 1 cup broth or water. Blend on high until well combined. Set aside.
• Preheat the oven to 375 degrees F.
• Heat olive oil in a large deep 10 inch cast iron skillet over medium high heat, add onions, garlic and green chiles and sauté for 3-5 minutes until onions are tender. Next, add in the ground chicken/turkey, break up the meat and cook until no longer pink.
• Stir in the cumin, chili powder, coriander and oregano. Add salt and pepper to taste then reduce heat to low. Next, stir in the corn, cilantro, pureed beans and remaining whole white beans and gently simmer together for 5 minutes. Remove from heat and set aside while you make the cornbread topping.
• To make the cornbread topping: In a large bowl, whisk the egg, honey, oil, almond milk and pumpkin puree together until well combined. Next stir in the flour, cornmeal, baking powder and salt. Pour cornbread topping over the chili mixture and spread evenly towards the edges of the skillet.
• Top the batter with a few slices of jalapeños. Bake for 25-30 minutes until cornbread is slightly golden brown on the edges and filling is bubbling. Serve with guacamole, cilantro, sour cream/greek yogurt and hot sauce. Serves 6.

WHITE CHICKEN CHILI

Steps:

• In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

AWARD-WINNING WHITE CHICKEN CHILI

Steps:

• Layer chicken, great Northern beans, and corn into a slow cooker.
• Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
• Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.

EASY WHITE CHICKEN CHILI

Steps:

• In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

EASY SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Combine great Northern beans, pinto beans, corn, onions, chicken broth, rotisserie chicken, green chile peppers, hot pepper sauce, oregano, cumin, garlic powder, salt, and pepper in a slow cooker.
• Cook on Low until flavors combine, about 8 hours.

WHITE CHICKEN POTPIE

Steps:

• Season chicken lightly with salt and pepper. Let rest 15 minutes. In a medium pot over medium heat, combine chicken, stock, wine, garlic, bay leaf, thyme and rosemary. Bring to a simmer and cook chicken gently until no longer pink, 10 to 15 minutes. Transfer meat to a plate to cool completely. Strain and reserve cooking liquid (you should have about 2 3/4 cups). Once chicken is cool, shred into bite-size pieces.
• Heat oven to 375 degrees. Lightly grease a 9-by-13-inch baking pan with butter.
• Melt 4 tablespoons butter in a large skillet over medium high heat. Add leeks and shallot and cook until softened, about 5 minutes. Melt in 4 more tablespoons butter. Stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. Slowly whisk in the strained stock and the cream. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring mixture to a simmer. Stir in celery root or carrot, and potato; simmer over low heat, stirring frequently, 10 minutes. Stir in chicken, peas if using and lemon zest. Scrape mixture into prepared pan.
• In a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. Cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. Stir in buttermilk. Dollop mixture on top of potpie filling (it's O.K. if there are spaces between biscuits). Brush tops with cream and sprinkle with almonds.
• Transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 to 45 minutes. Let cool 10 minutes before serving.

WHITE CHICKEN CHILI POT PIE

Steps:

• Preheat oven to 375 degrees. In large skillet, cook onion in olive oil for 4 minutes or until onions are transparent.
• 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.
• Bring to a boil. Simmer 10 minutes or until thickened.
• Add diced cooked chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
• 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.

LEAN WHITE CHICKEN CHILI

Steps:

• Heat oil in large skillet over medium-high heat.
• Add chicken and cook until no longer pink.
• Remove chicken and set aside.
• Add onion and garlic to skillet and cook until tender.
• Place chicken, onion, and garlic in crockpot.
• Add wine, beans, mustard powder, cumin, salt and pepper.
• Cook on low 5 to 6 hours.
• Place servings into bowl (If using tortilla chips put them in bowl first).
• Sprinkle with cheese and add sour cream.