How to make a White Chicken Chili Pot Pie
The key to making the perfect white chicken chili is making sure that you use quality chicken broth, the perfect spice blend, and the best vegetables. White Chicken Chili isn’t that complicated of a dish. You have to use some type of white bean! This part is not optional. It would feel so wrong if you used black beans in this recipe. I mean, you could, but you’re not making White Chicken Chili. What makes this different than the regular White Chicken Chili is that I am using butter beans, boneless chicken thighs, no chili peppers, mirepoix, chicken broth, and peas! I wanted this dish to remind you of a traditional chicken pot pie a little bit by adding the mirepoix and peas. Traditionally, chicken chili does not have peas or mirepoix.
White Chicken Chili is an alternative to traditional chili. Chili is normally made with chili peppers, a tomato based sauce, and kidney beans.
If you’ve made regular Chili, you know that it’s the perfect comfort food for the fall/winter. Also, if you haven’t tried my amazing Low Calorie Turkey Chili, you’re totally missing out! If you would ask me which one I prefer; I would say that I prefer the traditional chili made with tomato sauce because it’s so easy to mess up and if you get a good quality chili, you’re definitely in luck! I don’t normally order chili at restaurants because a lot of people do not season it well. You have to have the perfect balance between chili powder and cumin. If you add way too much, you’re just eating a spicy bowl of meat and beans. Yuck!
Does it matter if I use chicken stock instead of chicken broth?
Honestly, no. It really doesn’t matter if you use chicken stock instead of chicken broth for this recipe. Chicken broth is normally used in soup like recipes instead of stock due to the fact it is lighter and contains less collagen than stock. The flavor of this recipe would be way richer using stock instead of broth. The choice is honestly up to you.
Quick tip: Want to kick this recipe up a notch? Add some heavy cream and a little bit of parmesan cheese. Still top this with the crust. It’s going to be like a spicier traditional pot pie.
What’s a fast way to make a pot pie crust?
A faster way to having a pot pie crust for your meal is to use store bought puff pastry! If you’re making this dish during the week, you most likely won’t have time to make some crust or puff pastry from scratch. A lot of us are trying to get dinner on the table as quick as possible and we just don’t have the time to be making some dough from scratch! I love puff pastry because it slightly resembles the texture of the crust on store bought pot pies. I got this recipe on the table in less time by taking this short cut.
Want to make this recipe even faster?
If you want to make this recipe faster, I recommend you to use store bought rotisserie chicken instead of using boneless chicken thighs like I did. Using rotisserie chicken would cut back on the time that it takes to make this recipe. You can also dump all of the ingredients into a Crock Pot/Slow Cooker and have it cooking on low while you’re at work and come home to a cooked meal. Just add the chili to a ramekin and top with the puff pastry; takes around 25 minutes to completely cook in the oven!
What do I serve with the white chicken pot pie?
I recommend that you serve this dish with a nice side salad! Don’t overload the salad with a lot of unnecessary ingredients like ranch, bacon, tomatoes, lots of cheddar cheese, cucumbers, and onions. To compliment this dish, I’d serve some spinach topped with tomatoes, feta cheese, cucumbers, and maybe an Italian dressing. Don’t go too overboard with the toppings because this dish is already rich. I served this dish with my homemade yeast rolls! Recipe on the rolls will be available soon.