Chicken Chili Pot Pie

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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 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 lily self-rising flour
• 1 1/2 cups shredded monterey jack cheese
• 1/2 cup milk
• 1 large egg

Recipe

• 1 preheat oven to 375 degrees. in large skillet, cook onion in olive oil for 4 minutes or until onions are transparent.
• 2 add green chilies, cumin, salt, red pepper flakes and lily all-purpose flour. stir for 2 minutes, or until thick and the flour has slightly browned. add beans and chicken broth.
• 3 bring to a boil. simmer 10 minutes or until thickened.
• 4 add diced cooked chicken. pour into 2-quart baking dish or 12-inch cast-iron skillet.
• 5 prepare cheese biscuit crust by combining lily self-rising flour, cheese, milk and egg. spread dough over chili. bake 25 minutes or until biscuit crust is golden brown.