White Chicken Chili Pot Pie

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This white chicken chili pot pie is a fantastic two-in-one dish. A pie crust is filled with creamy, spicy white chili chicken, beans, and bell peppers.

By
Amanda Stanfield
Amanda Stanfield
Amanda Stanfield
Amanda Stanfield is the Food Studio Coordinator and Recipe Tester/ Developer at the Dotdash Meredith. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization for 3 years. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. Her work has been featured on Eatingwell.com, Southern Living, People.com, Food & Wine, and Allrecipes.com. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthily. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. She's a member of MAPP a non-profit supporting women-led food organizations. You can follow her adventures @amandaeight. Her go-to kitchen must have? A sharp chef's knife.
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Published on September 18, 2024
Tested by
Julia Levy
Julia Levy
Tested by Julia Levy
Julia Levy is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living.
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White Chicken Chili Pot Pie in a cast iron skillet with a severing spoon, next to more pie on a plate
Prep Time:
15 mins
Cook Time:
45 mins
Cool Time:
15 mins
Total Time:
1 hr 15 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 1/3 cup salted butter

  • 1 small yellow onion, chopped

  • 1 small green bell pepper, chopped

  • 2 garlic cloves, minced

  • 1/3 cup all-purpose flour

  • 2 teaspoons ground cumin

  • 1 1/2 teaspoons dried oregano

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 cups chicken broth

  • 2 cups shredded rotisserie chicken

  • 1 (15-ounce) can white kidney beans, drained and rinsed

  • 4 ounces 1/3-less-fat cream cheese, softened

  • 1/2 cup jarred mild salsa verde

  • 1 (4-ounce) can chopped green chilis, undrained

  • 1 (9-inch) refrigerated pie crust (such as Pillsbury®)

Directions

  1. Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). 

    White Chicken Chili Pot Pie ingredients on a counter

    Dotdash Meredith Food Studios

  2. Melt butter in a 10-inch cast-iron skillet over medium. Add onion, bell pepper, and garlic, and cook, stirring often, until slightly softened and fragrant, about 2 minutes. 

    Peppers and onions being stirred in a cast iron skillet on a burner

    Dotdash Meredith Food Studios

  3. Add flour and cook, stirring constantly, until mixture smells nutty, about 1 minute. Stir cumin, dried oregano, salt, and black pepper until well combined. 

    Peppers and onions with flour and seasoning being stirred in a cast iron skillet on a burner

    Dotdash Meredith Food Studios

  4. Gradually stir in broth and continue to cook over medium, stirring occasionally, until thickened and smooth, about 3 minutes. 

    Gravy mixture in a cast iron skillet being stirred over a burner

    Dotdash Meredith Food Studios

  5. Add chicken, beans, cream cheese, salsa verde, and chiles. Cook, stirring constantly, until cream cheese is melted, about 2 minutes. Remove from heat and spread chicken mixture in an even layer. Allow to cool for 10 minutes. 

    Chicken chili mixture in a cast iron skillet being stirred on a burner

    Dotdash Meredith Food Studios

  6. While filling cools, unfurl pie crust on a sheet of parchment paper and roll into an 11-inch circle. Fold dough edges under to create a 10-inch circle; crimp edges, if desired. Gently place pie crust over filling in skillet. Use a paring knife, cut four 1-inch-long slits into top of pie crust to allow steam to escape. 

    Hand using a knife to cut slits into pie dough on top of the pie in the cast iron skillet

    Dotdash Meredith Food Studios

  7. Bake in the preheated oven until golden brown and bubbly, 30 to 35 minutes. Allow pie to cool for 5 minutes before serving.

    White Chicken Chili Pot Pie in a cast iron skillet on a cooling rack

    Dotdash Meredith Food Studios

  8. Enjoy!

    White Chicken Chili Pot Pie in a cast iron skillet next to more pie on a plate

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

527 Calories
29g Fat
43g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 527
% Daily Value *
Total Fat 29g 38%
Saturated Fat 12g 60%
Cholesterol 101mg 34%
Sodium 1091mg 47%
Total Carbohydrate 43g 16%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 24g 48%
Vitamin C 43mg 48%
Calcium 98mg 8%
Iron 4mg 24%
Potassium 627mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.