White Chicken Chili Pot Pie Recipe

Name: White Chicken Chili Pot Pie
Prep time: 15 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: 1/3 cup (2 2/3 oz.) salted butter; 1 small (6 oz.) yellow onion, chopped (about 1/2 cup); 1 small (7 oz.) green bell pepper, chopped (about 1/2 cup); 2 medium garlic cloves, finely chopped (2 tsp.); 1/3 cup (about 1 1/2 oz.) all-purpose flour; 2 tsp. ground cumin; 1 1/2 tsp. dried oregano; 1/2 tsp. kosher salt; 1/4 tsp. black pepper; 2 cups chicken broth; 2 cups shredded rotisserie chicken; 1 (15-oz.) can white kidney beans, drained and rinsed; 4 oz. 1/3-less-fat cream cheese, softened (about 1/2 cup); 1/2 cup jarred mild salsa verde; 1 (4-oz.) can chopped green chilis, undrained; 1 (9-inch) refrigerated pie crust (such as Pillsbury)

Cook Time: 45 minutes

Ingredients

This recipe yields 8 servings. Ingredient amounts can be adjusted, but cooking times remain the same.

1/3 cup salted butter
1 small yellow onion, finely 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

Directions

Preheat your oven to 425F (220C) and gather all your ingredients.
In a 10-inch cast-iron skillet, melt the butter over medium heat. Add the onion, bell pepper, and garlic, cooking until fragrant and slightly softened, about 2 minutes.
Sprinkle in the flour and stir constantly for about 1 minute until it turns nutty in aroma. Then, stir in cumin, oregano, salt, and black pepper until evenly mixed.
Slowly add the chicken broth, stirring occasionally, and cook for about 3 minutes until the mixture thickens and becomes smooth.
Add the shredded chicken, beans, cream cheese, salsa verde, and chopped green chilis. Stir continuously for 2 minutes until the cream cheese is fully melted. Remove the skillet from heat and spread the mixture evenly. Let it cool for 10 minutes.
While the filling cools, unfold the pie crust on parchment paper and roll into an 11-inch circle. Fold the edges under to form a 10-inch circle and crimp if desired. Gently lay the crust over the filling in the skillet and cut four 1-inch slits on top to release steam.
Bake in the preheated oven for 30-35 minutes, until the crust is golden brown and the filling is bubbly. Let the pie rest for 5 minutes before serving.

Nutrition Facts (per serving)

Calories: 527
Total Fat: 29g (38% DV)
Saturated Fat: 12g (60% DV)
Cholesterol: 101mg (34% DV)
Sodium: 1091mg (47% DV)
Total Carbohydrates: 43g (16% DV)
Dietary Fiber: 5g (18% DV)
Total Sugars: 5g
Protein: 24g (48% DV)
Vitamin C: 43mg (48% DV)
Calcium: 98mg (8% DV)
Iron: 4mg (24% DV)
Potassium: 627mg (13% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.

White Chicken Chili Pot Pie Recipe

History and Origins

The idea behind White Chicken Chili Pot Pie emerged from the growing American trend of blending comfort foods with regional favorites. While traditional chicken pot pie dates back to early European settlers, white chicken chili is a much more modern invention associated with Southwestern cuisine. Over time, home cooks began merging the creamy, pepper-forward flavor of white chili with the flaky crust of pot pie, creating a dish that bridges both heritage and innovation.

Regional Characteristics

White chicken chili itself varies across the United States. In the Southwest, cooks often use roasted green chiles and salsa verde for a smoky, tangy profile. In the Midwest, the dish tends to be creamier and milder, highlighting tender chicken and beans. When transformed into a pot pie, these regional preferences shape the final flavorsome versions are richer and decadent, while others lean toward bright, peppery notes.

How It Differs from Similar Dishes

Unlike a classic chicken pot pie, which features vegetables in a thick gravy, the White Chicken Chili Pot Pie emphasizes spices such as cumin and oregano, building its taste from chili traditions rather than traditional roux-based sauces. Compared to standard white chicken chili, the addition of a pastry crust and oven baking creates a heartier, more structured dish with a golden finish that captures the essence of homemade comfort food.

Where It Is Commonly Served

While not yet a restaurant staple, this hybrid dish is increasingly popular at family gatherings, potlucks, and cozy weeknight dinners. Its warm and filling profile makes it especially beloved during colder months. Many home cooks feature it as a centerpiece for casual holiday meals, where its blend of familiar flavors and unique presentation makes it stand out.

Interesting Facts

One charming aspect of this dish is how easily it adapts to personal tastesome cooks add corn, others incorporate smoked chicken for depth, and some even top it with puff pastry for a lighter finish. Despite its modern creation, it has quickly become a comfort classic. The dish also showcases the American love for fusion cuisine, proving that even traditional pies can evolve with bold, contemporary flavors.

FAQ about White Chicken Chili Pot Pie Recipe

Yes, you can use cooked shredded chicken breast or thighs instead of rotisserie chicken. Make sure it is fully cooked and shredded before adding it to the filling.

Yes, you can prepare the filling in advance and refrigerate it for up to 24 hours. Assemble the pie and bake it just before serving to ensure the crust stays flaky.

Yes, you can freeze the assembled but unbaked pot pie for up to 2 months. Thaw in the refrigerator overnight before baking according to the recipe instructions.

You can substitute the 1/3-less-fat cream cheese with regular cream cheese or a soft cheese like mascarpone. This may slightly change the texture and richness of the filling.

Yes, you can increase the heat by adding jalapeños, using spicy salsa verde, or adding more chopped green chilis. Adjust to your taste preference.

Absolutely. You can use your favorite homemade pie crust recipe. Make sure to roll it to the same size and thickness to cover the filling evenly.

The pot pie is done when the crust is golden brown and the filling is bubbly around the edges. This typically takes 30 to 35 minutes at 425°F (220°C).

Yes, you can use a gluten-free flour blend in place of all-purpose flour and a gluten-free pie crust. Ensure that all other ingredients, such as broth and salsa, are also gluten-free.

This dish pairs well with a simple green salad, roasted vegetables, or steamed rice to balance the richness of the pot pie.

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crust's texture.