Why You’ll Love This this White Chicken Chili Pot Pie
This White Chicken Chili Pot Pie combines all the inviting, warming flavors of your favorite white chili with the comfort-food magic of fluffy cheese biscuits on top.
You get tender chicken, creamy beans, and just the right kick of spice all bubbling away under a golden, cheesy crust that’s basically impossible to resist.
It’s the kind of one-dish wonder that makes you feel like a kitchen genius, even though it’s surprisingly simple to pull together on a busy weeknight.
Ingredients List
Getting this White Chicken Chili Pot Pie on your table starts with gathering a handful of pantry staples and some fresh ingredients that probably won’t break the bank.
- 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
A Few Ingredient Notes:
- The great northern beans pack plenty of fiber and protein, making this more filling than your average comfort food
- Using reduced-sodium chicken broth keeps the salt levels reasonable, especially since you’re adding cheese
- Light olive oil instead of butter or heavy oil cuts back on saturated fat without sacrificing flavor
- The beans and chicken give you a solid protein punch, so this actually counts as a balanced meal, not just indulgent comfort food
Step by Step Directions
Making this White Chicken Chili Pot Pie involves creating a flavorful chili base and topping it with a cheesy biscuit crust that bakes to golden perfection.
- Preheat your oven to 375 degrees F.
- Heat 2 teaspoons light olive oil in a large skillet over medium heat.
- Add 1 diced medium onion and cook for 4 minutes until transparent.
- Stir in 1 can drained diced green chilies, 2 teaspoons ground cumin, 1 teaspoon salt, 1/2 teaspoon red pepper flakes, and 1/4 cup all-purpose flour.
- Cook the mixture for 2 minutes, stirring constantly, until thick and flour is slightly browned.
- Add 2 cans great northern beans and 1 can reduced-sodium chicken broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes until thickened.
- Stir in 1 1/2 cups cooked and diced chicken breasts.
- Pour the chili mixture into a 2-quart baking dish or 12-inch cast-iron skillet.
- Make the biscuit topping by combining 1 cup self-rising flour, 1 1/2 cups shredded monterey jack cheese, 1/2 cup milk, and 1 large egg.
- Spread the biscuit dough evenly over the chili.
- Bake for 25 minutes or until the biscuit crust is golden brown.
For best results and even heat distribution throughout the cooking process, consider using professional stainless steel cookware which provides superior temperature control and durability.
Substitutions and Variations
- Herb it up – A tablespoon of fresh cilantro mixed into the chili or some dried oregano in the biscuit topping can completely transform the flavor profile.
- Dairy-free version – Use plant-based milk and skip the cheese in the topping, though you’ll want to add a pinch of garlic powder to make up for that lost flavor depth.
- Individual servings – Divide everything between ramekins for cute personal pot pies, just reduce the baking time to about 15-20 minutes since they’re smaller.
Additional Things to Serve With This Dish
This hearty pot pie practically begs for some fresh, crisp companions to balance out all that creamy, cheesy goodness.
- Simple green salad – Something with peppery arugula or crisp romaine, maybe tossed with a lime vinaigrette to cut through the richness, because if we’re being truthful, we need something to make us feel virtuous after diving into that cheese biscuit topping.
- Mexican street corn salad – Charred corn kernels with cotija cheese, lime juice, and a sprinkle of chili powder, which sounds fancy but is really just corn salad trying to impress your dinner guests.
- Avocado slices – Plain and simple, maybe with a squeeze of lime and a pinch of salt, because avocado makes everything better and I’m not taking arguments on this one.
- Pickled jalapeños or onions – The tangy bite helps cleanse your palate between forkfuls of that rich, bean-laden filling, plus they add a little acidic punch that your taste buds will thank you for.
- Tortilla chips and salsa – Sometimes you just want to lean into the Tex-Mex atmosphere completely, and there’s absolutely nothing wrong with having chips on the table when you’re already serving what’s basically a fancy casserole.
Cooking Tips & Tricks (Chef’s Notes)
A few small tricks can make the difference between a good pot pie and one that has your family asking for the recipe.
- Don’t skip browning that flour – Those two minutes of stirring might seem unnecessary, but letting the flour toast slightly in the pan creates a deeper flavor base that elevates the entire dish from “weeknight dinner” to “why didn’t I make this sooner.”
- Drain your beans, but save some liquid – If your chili looks too thick after simmering, splash in a bit of that bean liquid instead of more broth, because beans know beans and the starchy liquid helps everything meld together beautifully.
- Let the filling cool slightly before adding the biscuit topping – Nobody wants soggy bottom syndrome, which sounds like a British baking show disaster but is actually what happens when hot filling meets raw dough.
- Grate your own cheese – Pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly, and since this biscuit topping is basically a cheese delivery system, you want every bit of melty goodness you can get.
- Use a cast-iron skillet if you have one – It holds heat beautifully and gives you those crispy edges that make people think you’re more accomplished in the kitchen than you actually are.
- Check the biscuit topping with a toothpick – Golden brown is pretty, but you want to make sure the dough is cooked through, especially in the center where it’s thickest.
Nutritional Facts
This hearty White Chicken Chili Pot Pie delivers a satisfying balance of protein, fiber, and comfort food goodness in every serving.
- Serves: 6-8 people
- Calories per serving: Approximately 380-420 calories
- Protein: 28-32 grams per serving from chicken, beans, and cheese
- Fiber: 8-10 grams thanks to the great northern beans
- Calcium: Excellent source from Monterey Jack cheese and milk
- Iron: Good source from beans and enriched flour
- Sodium: Moderate levels (can be reduced by using low-sodium broth and rinsing beans)
- Carbohydrates: 35-40 grams per serving from beans, flour, and biscuit topping
- Fat: 12-15 grams per serving, primarily from cheese and olive oil
- Vitamin C: Boost from green chilies
- Complex carbs: Sustained energy from beans and whole grain options if substituted
- Lean protein: Chicken breast provides complete amino acids without excess saturated fat
Fun “Did You Know?”
Ever wonder why this fusion dish works so perfectly together?
I’ve found that pot pies originated in medieval England as practical meals for travelers, while chili emerged from Mexican-American border culture in the 1800s. The combination creates comfort food magic because both dishes share common ground: they’re hearty, one-pot meals designed to feed families affordably.
The white beans I use actually absorb flavors better than red beans, making them ideal for this recipe. Plus, the cheese biscuit topping provides the perfect textural contrast to creamy chili – it’s basically edible architecture at its finest!
