I don’t know about you guys, but chicken pot pie is my ultimate comfort food. If I had my way I would probably eat the entire thing by myself. Just give me a fork and let me have at it! The only downside to this delicious dish is the massive amount of fat and calories in it due to the pie crust and the creamy filling. I know this is what makes it delicious, but what if there was a way to trim down those calories and still have it taste amazing! Here is where Green Chile Chicken Pot Pie enters.
This is no ordinary chicken pot pie, nope this is chicken pot pie with a spicy southwest twist. As you may already know from previous recipes, I have a slight obsession with Hatch roasted green chiles. I’ve been stocking up on them and freezing them so that I have them all winter long. Earlier this week I was craving Mexican food and chicken pot pie, so I thought why not combine them!
To make the filling for the chicken pot pie I started with my usual recipe that calls for onion sautéed in a little butter and oil. I then added flour, chicken broth, and skim milk. The skim milk is my secret to keeping the filling low fat. From this point, everything about the recipe changes. Instead of just adding salt, pepper, and a little poultry seasoning, I added chili powder, cumin, and garlic powder. When the sauce had thickened I added in the cooked diced chicken, and instead of carrots, celery, and green beans, I used the Hatch roasted green chiles and corn. The filling was perfectly thick, creamy, and spicy, without being heavy with fat and calories from using cream.
Next it was time to make the crumbly topping for this pot pie. This is the second way that I cut out some fat and calories. Instead of using a pie crust, which don’t get me wrong is delicious, I opted to make a biscuit like crumbly topping. To make the topping a little more wholesome I used a combination of whole wheat and all purpose flour and to cut the fat I used only 2 tablespoons of butter and skim milk instead of cream. To keep with the southwest theme I added chili powder and a couple tablespoons of finely shredded cheddar cheese. Once the biscuit mixture was all combined, I broke the dough up into small pieces and spread it out on a baking sheet lined with foil and sprayed with cooking spray. I let it bake for about 10 minutes and then placed the baked biscuit crumbles on top of the filling. I finished off the Green Chile Chicken Pot Pie by baking if for another 10 minutes until it was heated through. This pot pie was the perfect variation of my favorite comfort food lightened up and with a spicy kick added in thanks to those delicious Hatch roasted green chiles! I know this dish will be making many appearances in our house over the cold months ahead and hopefully it will be making an appearance in your home as well!
For the Filling
- 2 tablespoons olive oil
- 1/3 cup diced yellow onion
- 1/4 cup flour
- 1 1/2 teaspoons chili powder
- 1/2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
- 1 1/4 cups low sodium chicken broth
- 1/2 cup low fat milk
- 1 1/2 cups cooked diced chicken breasts
- 1/2 cup frozen corn, defrosted
- 1/2 cup diced green chiles
For the Biscuit Crumble
- 3/4 cup flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/4 cup grated cheddar cheese
- 2 tablespoons cold unsalted butter, cubed
- 1/2 cup low fat milk
To Make the Filling
- Preheat oven to 450° F.
- In a large saucepan over medium high heat, heat the oil. Add in the diced onion and sauté for 2-3 minutes until the onion is softened. Add in the flour and whisk together until incorporated.
- Let the flour and onion mixture heat for a minute so that the raw flour taste is cooked out and then slowly whisk in all of the spices, chicken broth, and milk. Continue whisking the mixture for several more minutes, until it has thickened.
- Add in the chicken, corn, and green chiles and mix together. Pour the filling into a casserole dish or other oven safe baking dish sprayed with cooking spray, set aside.
To Make the Biscuit Crumble
- Line a baking sheet with foil and spray it with cooking spray.
- In a large bowl whisk together the flours, salt, and chili powder. Add in the cold cubed butter working it into the flour mixture with your fingers or a pastry cutter until it is coarse and crumbly.
- Add in the cheese and milk and fold together with a rubber spatula just until combined. Break the dough into small chunks and place them on the foil lined baking sheet in a single layer.
- Bake the biscuit crumbles for 10 minutes or until gold brown at 450 degree. Place the baked crumbles on top of the filling and bake for another 10-15 minutes.
Amount Per Serving: Calories: 445Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 70mgSodium: 442mgCarbohydrates: 43gFiber: 3gSugar: 6gProtein: 27g
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