Green Chile Chicken Pot Pie
A creamy, cheesy green chile and chicken filling is topped off with a delicious biscuit-like topping in this Tex-Mex style comfort food the whole family will love!
Servings: 6 -8 servings
Calories: 499kcal
Ingredients
For the topping:
- 2 cups all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 teaspoons baking powder
- 6 tablespoons cold butter cubed
- 3/4 cup plus 2 tablespoons heavy whipping cream
For the filling:
- 3 ounces cream cheese softened
- 1/2 cup sour cream
- 1 10.5 oz can cream of chicken soup
- 1 10 oz. can green enchilada sauce
- 2 4 oz. cans chopped green chilies
- 2 1/2 to 3 cups cooked shredded chicken
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 1 1/2 cups shredded Colby-Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat oven to 450 degrees. For topping, whisk together flour, Parmesan cheese and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in cream until just moistened. On a lightly greased baking pan, crumble mixture into 1/2 to1-inch pieces.
- Bake until light golden brown, about 8-10 minutes. Reduce oven setting to 350°.
- In a large bowl, mix cream cheese and sour cream until smooth. Stir in soup, enchilada sauce, green chiles, chicken, cumin, salt and pepper to taste Stir in half the cheese and the cilantro. Sprinkle remaining cheese over top.
- Transfer mixture to a lightly greased 9x13 inch baking dish and sprinkle with remaining cheese. Add crumb topping in an even layer over top.
- Bake, uncovered, until topping is deep golden brown and filling is bubbly, 35-40 minutes.
Nutrition
Serving: 1g | Calories: 499kcal | Carbohydrates: 30g | Protein: 25g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 825mg | Fiber: 1g | Sugar: 2g