WHITE CHICKEN CHILI POT PIE
This is a White Lily recipe - I really enjoy their website and the unique twists they put on recipes.
Provided by Pinay0618
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. In large skillet, cook onion in olive oil for 4 minutes or until onions are transparent.
- Add green chilies, cumin, salt, red pepper flakes and White Lily All-Purpose Flour. Stir for 2 minutes, or until thick and the flour has slightly browned. Add beans and chicken broth.
- Bring to a boil. Simmer 10 minutes or until thickened.
- Add diced cooked chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
- Prepare cheese biscuit crust by combining White Lily Self-Rising Flour, cheese, milk and egg. Spread dough over chili. Bake 25 minutes or until biscuit crust is golden brown.
Nutrition Facts : Calories 394.9, Fat 13, SaturatedFat 6.7, Cholesterol 63.2, Sodium 1347.1, Carbohydrate 47.7, Fiber 9.1, Sugar 2, Protein 22.5
CHICKEN CHILI CORN CHIP PIE
Provided by Food Network
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the chicken: Add the whole chicken to boiling water and boil until thoroughly and safely cooked. (The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.) Remove from the water and allow the chicken to drain and cool. Pull the meat in strips from the bone.
- For the sauce: In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes. Add half the chicken broth and the peppers and sweat for 2 minutes. Add the tomato paste and crushed tomatoes and bring to a boil. Fold in the pulled chicken. Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously. Keep warm.
- For the chili base: In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat. Stir often enough to avoid browning. Add the crushed tomatoes and spices and bring to boil. Add the beans and reduce the heat to a simmer. Let the base reduce to the thickness you like in your chili. Mix in the chicken and sauce and bring back to a boil.
- Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.
INSTANT POT® VEGETARIAN WHITE "CHICKEN" CHILI
This is a great vegetarian Instant Pot® recipe (or even vegan, if you change out a few ingredients) for traditional white chicken chili. This is not a very spicy chili if made according to this recipe, but you could up the game by adding more jalapenos or peppers of your choice.
Provided by Michele S
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add onion, jalapeno peppers, bell pepper, and garlic to hot oil; saute until onions begins to soften, about 3 minutes. Add artificial chicken pieces and saute for another 3 minutes.
- Add vegetable broth, pinto beans, frozen cauliflower, frozen corn, oregano, cumin, pepper, and salt. Close and lock the lid. Select Soup function and set timer for 15 minutes.
- Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in sour cream. Ladle into bowls and top with fresh cilantro.
Nutrition Facts : Calories 350.6 calories, Carbohydrate 45.6 g, Cholesterol 8.4 mg, Fat 12 g, Fiber 13.1 g, Protein 19.6 g, SaturatedFat 3.8 g, Sodium 1043.4 mg, Sugar 7.1 g
WHITE CHICKEN POTPIE
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Season chicken lightly with salt and pepper. Let rest 15 minutes. In a medium pot over medium heat, combine chicken, stock, wine, garlic, bay leaf, thyme and rosemary. Bring to a simmer and cook chicken gently until no longer pink, 10 to 15 minutes. Transfer meat to a plate to cool completely. Strain and reserve cooking liquid (you should have about 2 3/4 cups). Once chicken is cool, shred into bite-size pieces.
- Heat oven to 375 degrees. Lightly grease a 9-by-13-inch baking pan with butter.
- Melt 4 tablespoons butter in a large skillet over medium high heat. Add leeks and shallot and cook until softened, about 5 minutes. Melt in 4 more tablespoons butter. Stir in 1/2 cup flour and cook, stirring occasionally, 2 minutes. Slowly whisk in the strained stock and the cream. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring mixture to a simmer. Stir in celery root or carrot, and potato; simmer over low heat, stirring frequently, 10 minutes. Stir in chicken, peas if using and lemon zest. Scrape mixture into prepared pan.
- In a large bowl, whisk together 3 cups flour, the baking powder and 1 1/2 teaspoons salt. Cut the remaining 10 tablespoons butter into cubes; using a pastry cutter or two forks, mix into flour until mixture forms coarse crumbs. Stir in buttermilk. Dollop mixture on top of potpie filling (it's O.K. if there are spaces between biscuits). Brush tops with cream and sprinkle with almonds.
- Transfer casserole to oven; bake until top is golden brown and filling is bubbling, 35 to 45 minutes. Let cool 10 minutes before serving.
Nutrition Facts : @context http, Calories 618, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 35 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 20 grams, Sodium 822 milligrams, Sugar 6 grams, TransFat 1 gram
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