By Alex Harrington 
Welcome to a delightful recipe experience that promises to nourish and satisfy. Our Chicken and White Bean Pot Pie combines tender chicken, creamy textures, and vibrant flavors encapsulated in a flaky crust. This comfort-filled dish, perfect for a family of five, is sure to become a dinner favorite.
Ingredients
Butter:
1/3 cup salted butter
Vegetables:
1 small yellow onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
Flour:
1/3 cup all-purpose flour
Spices:
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Liquids:
2 cups chicken broth
Meat:
2 cups shredded rotisserie chicken
Beans:
1 (15-ounce) can white kidney beans, drained and rinsed
Dairy:
4 ounces 1/3-less-fat cream cheese, softened
Condiments:
1/2 cup jarred mild salsa verde
Chilies:
1 (4-ounce) can chopped green chilis, undrained
Pastry:
1 (9-inch) refrigerated pie crust (such as Pillsbury®)
Preparation
Begin by gathering all your ingredients and preheat your oven to 425 degrees F (220 degrees C) to ensure it’s hot and ready when the time comes to bake.
Cooking Vegetables
In a 10-inch cast-iron skillet, melt the butter over medium heat. Add the chopped onion, bell pepper, and minced garlic, stirring frequently. Allow the vegetables to cook until they’re slightly softened and release a beautiful aroma, which should take about 2 minutes.
Building the Base
Stir the flour into the skillet, mixing continuously until it combines well with the ingredients. You are looking for a nutty aroma, which should develop in about 1 minute. Then, blend in the spices: cumin, oregano, salt, and pepper.
Creating Sauce
Slowly pour in the chicken broth, gradually mixing it with the other ingredients. Continue cooking over medium heat, stirring occasionally. Aim for a thick and smooth sauce, usually achieved in about 3 minutes.
Combining Ingredients
Incorporate shredded rotisserie chicken, kidney beans, softened cream cheese, salsa verde, and the undrained can of green chilies into the skillet. Stir constantly until the cream cheese melts entirely, roughly 2 minutes. Remove the skillet from heat. Spread the mixture evenly and let cool for about 10 minutes.
Preparing the Pie Crust
On a sheet of parchment paper, roll out the pie crust into an 11-inch circle. Gently fold the edges under to form a 10-inch circle; crimp the edges if you like for an extra touch of flair. Position the crust over the cooled filling in the skillet with care, cutting four 1-inch slits on the top to allow steam to escape during baking.
Baking
Place your skillet into the preheated oven and bake until the crust attains a golden brown hue and the filling is bubbly. This should take approximately 30 to 35 minutes.
Cooling and Serving
Let your pie cool for a short period of about 5 minutes, which allows the flavors to settle beautifully.
Enjoy
Serve your Chicken and White Bean Pot Pie warm. Enjoy the harmonious blend of savory chicken, creamy beans, and delightful Mexican-inspired flavors encased in a buttery crust. It’s sure to become a family favorite, full of warmth and goodness.
Gary