White Chicken Chili Pot Pie
Transform your comfort food routine with this irresistible White Chicken Chili Pot Pie, a hearty fusion of creamy white chicken chili and golden, flaky pie crust. Loaded with tender shredded chicken, mild green chilies, great Northern beans, and a cream cheese-infused sauce, this recipe delivers bold, comforting flavors in every bite. The hint of cumin, smoked paprika, and chili powder adds a subtle Southwestern flair, while a buttery crust seals all the rich, savory goodness inside. Perfect for cozy family dinners or a crowd-pleasing dish at your next gathering, this pot pie is both simple to prepare and utterly satisfying. Baked to golden perfection, it’s no ordinary chili—it’s comfort food elevated.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 cups shredded cooked chicken
- 2 cups chicken broth
- 1 4-ounce can canned diced green chilies
- 2 15-ounce cans canned great Northern beans, drained and rinsed
- 1 cup frozen corn kernels
- 4 ounces cream cheese, softened
- 0.5 cup heavy cream
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 2 pieces refrigerated pie crusts, thawed
- 1 egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the shredded chicken, chicken broth, diced green chilies, Northern beans, and corn to the skillet. Stir well to combine.
Mix in the cream cheese, heavy cream, cumin, smoked paprika, chili powder, salt, and black pepper. Cook, stirring frequently, until the cream cheese is fully melted and the mixture is creamy and heated through, about 5 minutes.
If desired, stir in the chopped cilantro for added flavor. Remove the skillet from heat and let the mixture cool slightly.
Roll out one pie crust and place it in a 9-inch pie dish, allowing the edges to hang slightly over the sides.
Pour the cooled white chicken chili mixture evenly into the pie crust.
Roll out the second pie crust and lay it over the filling. Trim any excess dough and crimp the edges to seal.
Cut a few small slits in the center of the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let the pot pie cool for 10 minutes before serving.
Slice and serve warm. Enjoy your White Chicken Chili Pot Pie!
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 5594 mg | 243% | |
| Total Carbohydrate | 119.0 g | 43% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 29.0 g | ||
| Protein | 260.3 g | 521% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 418 mg | 32% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3522 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
