Green Chili Pot Pie Recipes

GREEN CHILE-CHICKEN POT PIE

Steps:

• Heat oven to 400°F. In large bowl, stir together soup, broth, chile pepper powder, green chiles, onion and chicken. Spoon mixture into 10-inch cast-iron or other ovenproof skillet.
• Make cornbread mix as directed on package, using milk, butter and egg. Fold cheese and green onions into batter. Pour over chicken mixture.
• Bake 20 to 25 minutes or until filling is bubbly and cornbread is golden brown.

SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE

Steps:

• In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

IMPOSSIBLY EASY CHILI PIE

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in cut-up tomatoes, onion and chili seasoning mix. Spread in pie plate. Sprinkle with olives and cheese.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with sour cream, lettuce and chopped tomatoes.

GREEN CHILE CHICKEN POT PIE

Steps:

• 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.
• 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.

GREEN CHILE CHICKEN POT PIE

Steps:

• Pulse flour and salt in a food processor until mixed. Add butter and pulse 10-12 times until butter is the size of peas. Drizzle water over flour and pulse until dough forms moist crumbs and is starting to bind together, another 10-12 pulses.
• Turn dough onto a large piece of plastic wrap. Using your hands, shape the dough into a square and wrap tightly with plastic. Refrigerate for at least 2 hours, and up to 24 hours.
• Heat 2 tbsp. olive oil in a large pot over medium-high heat. Generously salt and pepper chicken, then add to the pot and cook until brown, 7-8 minutes. Transfer chicken to a large bowl.
• Reduce heat to medium and add 2 tbsp. olive oil to same pot and add the onions and carrots. Cook, stirring occasionally, until veggies are starting to soften, about 8-10 minutes. Add the garlic, and stir constantly until fragrant, about 30 more seconds. Add veggies to the bowl of chicken.
• Position a rack in the center of the oven, then preheat to 425 degrees. Remove the dough from the refrigerator.
• Melt butter in same pot over low heat. Add the flour and cook, whisking constantly, until flour and butter are incorporated. Slowly whisk in chicken broth and milk, adding a little at a time, and whisking until well mixed after each addition. Whisk all of the clumps out, until you have a smooth texture. Bring to a boil, then add chicken and veggie mixture, potatoes, corn, and green chile.Add a generous pinch of salt and pepper. Reduce heat to medium and simmer gently, stirring occasionally until the potatoes and carrots are tender, 15-18 minutes. Stir in peas, cumin, and thyme.
• Meanwhile, turn dough onto a lightly floured surface and roll the dough into a 1/4" thickness. Place a ramekin face down onto the dough as a stencil, then use a knife to cut out a circle in the dough, which will be slightly larger than the diameter of the ramekin or bowl. Repeat until you have 6 dough circles. Cut one small X in the center of each circle.
• Distribute filling evenly among six ovenproof ramekins.
• Top each bowl of filling with a dough circle. Using your fingertips, gently press the dough down into the edge of the stew.
• Place pot pies on a foil-lined rimmed baking sheet. Bake until the filling is bubbling and the crust is deep golden-brown, about 30-35 minutes. Cool on a rack 20-30 minutes before serving.

GREEN CHILI PIE

Steps:

• 1. If you like spicy food, add the cup (or more) of jalapeño cheese, you can make it has hot as you'd like. I'm not fond of spicy things, so I leave the hot cheese out and substitute it with more Monterey Jack (or anything I've got on hand!).
• 2. Mix green chilis (do NOT drain), onions and soup together and set aside. Mix all your shredded cheese together and set aside.
• 3. I use a 2 Qt. deep casserole dish to make this, so I cut my tortillas to fit the dish- so that they make a layer. Hopefully, this will make sense as you start making this dish.
• 4. Spray Pam on the bottom of the casserole dish. Layer tortillas, soup mixture and a BIG handful of cheese for your first layer. Continue with that layering method, ending with cheese. The more cheese, the better. I use all kinds of cheese. It's a great way to use up all those used packages of shredded cheese.
• 5. Bake 350, 45 - 60 minutes. It need to be bubbly and golden brown on top. Let set for awhile before eating. Serve with tortilla chips, chopped tomatoes, and chopped lettuce. You may want to fix taco meat and have flour tacos on the side!

GREEN CHILE CHICKEN POT PIE

Steps:

• Preheat oven to 400.
• In a small bowl combine cornmeal through wheat flour. Make a well in the center, and combine buttermilk, egg, cheese, and 2 T chiles. Mix gently and set aside.
• In an 8 x 8 dish mix chicken, soup, vegetables, milk, and remaining chiles. Microwave for 4 minutes to heat through, then stir.
• Top chicken mixture with cornmeal mixture, then sprinkle with remaining cheese.
• Bake 35 minutes, or until cornbread is golden and middle is done.

EASY CHICKEN ENCHILADA PIE BAKE

Steps:

• Preheat oven to 350 degrees.
• Line a casserole dish with parchment paper.
• Lay half the tortillas down as the bottom layer, spaced out in two rows, to cover the bottom of the pan.
• Add peppers and onions, spread around the bottom.
• Add beans, sour cream, chicken, and green chile enchilada sauce, in layers.
• Place rest of tortillas on the top, spaced out in two rows.
• Smother with additional green chile enchilada sauce.
• Top with cheese and olives.
• Bake 30-40 minutes, until sauce is bubbling and cheese is melted.
• Top with green onions.
• Let cool 5 minutes before serving.

GREEN CHILI POT PIE

Steps:

• Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water. Knead dough, and cut into 2 pieces. With a rolling pin, roll out each crust large enough to cover a pie pan. Place 1 crust in a pie pan and remove excess crust. Refrigerate until ready to use. Set aside remaining crust in the refrigerator.
• Filling: In a bowl mix lime juice, tequila, Greek seasoning, and chicken breasts. Let marinate in refrigerator for 2 hours.
• Preheat a grill or grill pan. Grill chicken until cooked through and juices run clear. Let cool and shred.
• Preheat the oven to 375 degrees F.
• In a medium saucepan, melt butter over medium heat. Add onions and cook until onions are soft, about 5 minutes. Add garlic and let cook for 1 minute. Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles. Stir in 1/2 cup of milk and 1 1/2 cups of cheese. Cook over medium heat for 10 minutes. Add shredded chicken and remove from the heat.
• Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust. Cut small slits in top crust and flute edges. Mix 1/4 cup of water with remaining 1 egg and beat well. Brush the egg mixture over the top crust.
• Bake for 30 minutes or until golden brown. Let cool 5 minutes.