Do you like green chili chicken enchiladas? Do you like chicken pot pie? Do crispy, buttery cheesy biscuits make you smile? If so, this Spicy Chicken Pot Pie Casserole will make you very happy.
green chili chicken casserole
I’ve been making pot pie casserole kicks for the last few months. Some variation of that recipe or something else I’ve been making about once a week lately. throw it in there.
A handful of roasted carrots and leftover pea cream? Add them to the mix. It’s honestly hard to screw up a pot pie when you start with a solid recipe.
This spicy chicken pot pie was the result of an open jar of roasted green chiles that caught my eye as I was deciding what to do with leftover chicken. and jalapeno chicken casserole has become a huge favorite with my family.
cheddar drop biscuits
On a whim, I decided to add a few handfuls of shredded cheddar cheese to my easy-to-drop biscuit topping. Skip the cheese if you like the traditional butter biscuit topping. Add more cheese if you want a stronger cheddar flavor.
I’m happy to say it was a very good idea as the hint of cheese in the biscuit paired nicely with the spicy peppers in the filling. I was fascinated.
spicy chicken casserole
Since then, when I tell them I have pot pies for dinner, they ask if I remember to add the green chilies.
If you make it exactly as written with just half a cup of green chili and a jalapeño or two, it’s honestly not that spicy.
However, my crew loves heat, so I often add at least a cup of roasted and chopped green chiles, and sometimes an extra jalapeño or even three in a dish.
green chili chicken pot pie
To make this recipe you will need the following ingredients: Don’t let the length of the ingredient list fool you. These are the basic ingredients that make for a flavorful and spicy chicken pot pie.
filling ingredients
- butter and flour
- onions, celery, carrots
- bell peppers, jalapenos, green chillies
- chicken soup and milk
- salt, pepper, celery seed
- chicken
Ingredients for topping
- flour, baking powder, salt, sugar
- butter, milk, eggs
- Cheddar cheese
spicy chicken pot pie
This recipe is written with a drop biscuit topping.
make the filling
Preheat oven to 425°F. In a large, oven-safe skillet, melt the butter over medium-high heat.
Add onions, celery and carrots and cook until just beginning to soften, about 2 minutes. Add paprika and jalapeño. Mix and continue cooking for 3 more minutes.
Dust with flour and stir to coat. Slowly stir in chicken broth and whisk to combine. Add milk, salt, pepper and celery seeds.
Reduce heat and simmer over medium-low heat until thickened, about 4-5 minutes. Add chicken and green chillies. Stir so that everything is mixed. set aside.
make toppings
Put flour, baking powder, salt and sugar in a bowl and mix. Grate the butter and place it in a bowl with the dry ingredients.
Using a fork, mix the cold butter pieces until the mixture resembles a coarse meal with small pea-sized or small lumps throughout.
In a small mixing bowl, whisk the eggs and milk together and pour over the dry ingredients in the mixing bowl. Stir just enough to combine.
At this point, the mixture should be rather dry and just slightly sticky.
Scoop dough over filling in skillet. ( Largest scoop in this set Perfect for this. ) does not need to be exact. Simply sprinkle the toppings over the casserole.
Bake in preheated oven for 14 to 18 minutes until toppings are golden brown, biscuits are flaky, and filling is bubbly. Cool for at least 10 minutes. If desired, sprinkle with parsley before serving.
easy pot pie recipe
Stop by for mixed veggies, rotisserie chicken, and store-bought pie crust. Easy chicken pot pie with frozen vegetables in about 20 minutes.
Tender peas, sweet carrots, savory celery and onions are served in a creamy, rich beef gravy baked in a buttery crust to create a wonderful dish. ground beef pot pie.
Straight from the oven, this chicken pot pie with biscuits A piping hot filling of tender chicken and vegetables topped with flaky golden layered biscuits for a truly mouth-watering dish.
roast beef pot pie Use leftover pot roast, potatoes, carrots, and gravy to make a Sunday dinner-worthy pie.
Chicken and vegetables are simmered in a creamy filling and topped with flaky biscuits to make these individual chicken pot pie.
Serving: 8 serving
prevent the screen from dimming
make the filling
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Preheat oven to 425°F. In a large, oven-safe skillet, melt the butter over medium-high heat. Add onions, celery and carrots and cook until just beginning to soften, about 2 minutes.
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Add paprika and jalapeño. Mix and continue cooking for 3 more minutes. Dust with flour and stir to coat. Slowly stir in chicken broth and whisk to combine.
-
Add milk, salt, pepper and celery seeds. Reduce heat and simmer over medium-low heat until thickened, about 4-5 minutes. Add chicken and green chillies. Stir so that everything is mixed. set aside.
make toppings
-
Put flour, baking powder, salt and sugar in a bowl and mix. Grate the butter and place it in a bowl with the dry ingredients. Using a fork, mix the cold butter pieces until the mixture resembles a coarse meal with small pea-sized or small lumps throughout.
-
In a small mixing bowl, whisk the eggs and milk together and pour over the dry ingredients in the mixing bowl. Stir just enough to combine. At this point, the mixture should be rather dry and just slightly sticky.
-
Scoop dough over filling in skillet. ( Largest scoop in this set Bake in preheated oven for 14 to 18 minutes until toppings are golden brown, biscuits are flaky, and filling is bubbly. Cool for at least 10 minutes. If desired, sprinkle with parsley before serving.
calorie: 625kcal · carbohydrates: 45g · protein: 33g · obesity: 35g · saturated fat: 19g · Polyunsaturated fat: 2g · Monounsaturated fat: 9g · Trans fat: 1g · cholesterol: 155mg · sodium: 919mg · potassium: 661mg · fiber: 3g · sugar: 7g · Vitamin A: 6179IU · Vitamin C: twenty twomg · calcium: 385mg · iron: Fourmg
