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Green Chile Chicken Pot Pie

September 29, 2014 by Danae 10 Comments

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.

Green Chile Chicken Pot Pie | Recipe Runner | This spicy chicken pot pie will have you going back for seconds & thirds!

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!

Green Chile Chicken Pot Pie | Recipe Runner | This spicy chicken pot pie will have you going back for seconds & thirds!

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.

Green Chile Chicken Pot Pie | Recipe Runner | This spicy chicken pot pie will have you going back for seconds & thirds!

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!

Green Chile Chicken Pot Pie | Recipe Runner | This spicy chicken pot pie will have you going back for seconds & thirds!

Yields 4 servings

Green Chile Chicken Pot Pie

A delicious southwest and healthier version of comforting chicken pot pie!

20 minPrep Time

25 minCook Time

45 minTotal Time

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Ingredients

    For the Filling
  • 1 T. butter
  • 1 T. grapeseed oil
  • 1/3 cup onion, diced
  • 1/4 cup flour
  • 1 1/2 t. chili powder
  • 1/2 t. cumin
  • 1/4 t. garlic powder
  • 1/2 t. kosher salt
  • 1/8 t. black pepper
  • 1 1/4 cups low sodium chicken broth
  • 1/2 cup skim milk
  • 1 1/2 cups cooked chicken or turkey, diced or shredded
  • 1/2 cup frozen corn, defrosted
  • 1/2 cup green chiles, diced
  • For the Biscuit Crumble
  • 3/4 cup all purpose flour
  • 1/4 cup whole wheat pastry flour
  • 1/2 t. kosher salt
  • 1/2 t. chili powder
  • 2 T. cheddar cheese, finely shredded
  • 2 T. cold unsalted butter, cubed
  • 1/2 cup skim milk

Instructions

    To Make the Filling
  1. Preheat oven to 450 degrees, line a baking sheet with foil, and spray the foil with cooking spray.
  2. In a large saucepan over medium high heat, heat the butter and oil.
  3. Add in the diced onion and saute for 2-3 minutes until the onion is softened.
  4. Add in the flour and whisk together until smooth.
  5. 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 skim milk.
  6. Continue whisking the mixture for several more minutes, until it has thickened.
  7. Add in the chicken, corn, and green chiles and mix together.
  8. Pour the filling into a casserole dish or other oven safe baking dish sprayed with cooking spray, set aside.
  9. To Make the Biscuit Crumble
  10. In a large bowl whisk together the flours, salt, and chili powder.
  11. 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.
  12. Add in the cheese and milk and fold together with a rubber spatula just until combined.
  13. Break the dough into small chunks and place them on the foil lined baking sheet in a single layer.
  14. Bake the biscuit crumbles for 10 minutes or until gold brown at 450 degree.
  15. Place the baked crumbles on top of the filling and bake for another 10-15 minutes.

Notes

The biscuit crumble was slightly adapted from Annie Eats

7.8.1.2
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https://reciperunner.com/green-chile-chicken-pot-pie/

More Delicious Recipes Using Hatch Green Chiles

Green Chile Mac and Cheese | Recipe Runner | Roasted Hatch green chiles give this mac and cheese a little bit of heat and a whole lot of flavor! #greenchiles #macandcheeseGreen Chile Mac and Cheese

Peach Green Chile Corn Salsa | Recipe Runner | Sweet, spicy, fresh and delicious! This salsa is so good you can eat it with a spoon! #peaches #salsa #glutenfree #veganPeach Green Chile Corn Salsa

Slow Cooker Green Chile Pork Stew | Recipe Runner | Spicy green chiles and shredded pork are the perfect combination in this southwest stew!Slow Cooker Green Chile Pork Stew

You may also like:

  • Green Chile Turkey Burgers with Guacamole and Pickled Red Onions |These juicy turkey burgers are packed with Southwest flavor and perfect for grilling this spring or summer!
    Green Chile Turkey Burgers with Guacamole and Pickled Red Onions
  • Black Bean and Corn Salsa Salad
  • Lemon Dijon Salmon Salad

Filed Under: Casseroles, Main Dish Tagged With: biscuits, Cheese, Chicken, Corn, Dinner, green chiles, pie

Previous Post: « Stuffed Pepper Casserole
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Reader Interactions

Comments

  1. Matt Robinson

    September 29, 2014 at 3:34 pm

    Can't wait to try this Danae, LOVE the flavors!!
    Reply
    • Danae

      September 29, 2014 at 9:58 pm

      Thanks Matt, I hope you like it!
      Reply
  2. Kim Beaulieu

    September 30, 2014 at 4:52 am

    This looks like dinner to me. Comfort food at its finest.
    Reply
    • Danae

      September 30, 2014 at 5:50 pm

      Thanks Kim! Comfort food is the best!
      Reply
  3. Thalia @ butter and brioche

    September 30, 2014 at 10:20 am

    I have to shamefully admit that I have never had chicken pot pie before! But if this recipe is anything to go by, I bet it tastes delicious. You definitely have inspired me to recreate the recipe and try it.
    Reply
    • Danae

      September 30, 2014 at 5:51 pm

      Never made chicken pot pie?! Oh my Thalia, you must try it, it's wonderful! :-)
      Reply
  4. Chris @ Shared Appetite

    September 30, 2014 at 7:50 pm

    Ohhhhhh man this is totally calling my name! It sounds and looks incredible!!! Pinning and making!
    Reply
    • Danae

      October 1, 2014 at 6:22 pm

      Thanks Chris! I hope you love it!
      Reply
  5. Meggan | Culinary Hill

    October 2, 2014 at 4:59 pm

    I love green chiles everywhere, this recipe looks awesome!
    Reply
    • Danae

      October 4, 2014 at 1:55 am

      Thanks Meggan! Green chiles are the best!
      Reply

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Hi, I'm Danae! Welcome to Recipe Runner. This blog is all about my love of food, cooking, baking, and running. I hope that I can tempt you with my recipes and inspire you with my running stories! Enjoy! Read More ↝

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