White Chicken Chili Pot Pie

White Chicken Chili Pot Pie

White Chicken Chili Pot Pie is a combination of two of the best comfort foods – chili and chicken pot pie. It’s warm, delicious, and not difficult at all to make. 

Brrrr…. It’s like 38 degrees outside.

It was just 80 yesterday.

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Have I told y’all how much I despise winter?

I hate it with a passion that you wouldn’t believe. It’s depressing.

Actually, hate isn’t even a strong enough word for me to use. I dread it more than going to the dentist, which is saying a lot.

Probably the only thing I like about it is the fact that it’s a damn good reason to make soups, chili and chowders.

Yes, it’s 5 am in Birmingham in early November, which means that in three days the high will be 80 with a low of 60, only to be blindsided by a forecast of “possible flurries” next week.

You don’t know whether to bundle up and brace for the cold or wear capris and a tee. Actually, the worst part about our weather is that you can potentially do both in the same damn day.

It’s such a pain in the ass.

It’s called OIA (Only In Alabama), which means that we have the most crazy weather probably in the entire country.

We don’t get the traditional “White Christmas” like you see in the movies, nor do we have consistently warm weather.

I remember wearing shorts running around outside when I was 9 or 10 years old on Christmas Eve.


That being said, you never know when a random ice storm could show up and wreck the shit out of your world. Because here, we aren’t prepared.


Not even in the least.

Ice and snowstorms have come and gone here randomly since the beginning of time but Birmingham seems to think that we don’t need to take precautions for when they show (think Blizzard of 1993).

They just want to shut the whole damn city down if a snowflake is spotted and keep the newscasters on all.damn.day. talking about what snowflake was spotted where by the “weather spotters” around the state.

Did I just ramble? I think I did.

Let’s get back to food. 

This is one of my favorite things to make when it’s cold outside.


How did White Chicken Chili Pot Pie begin?

Just like my salsas and dips, I make lots of different versions of chilis and soups and tend to ad-lib depending on different factors, but this one is tried and true.

Looking at your on-hand ingredients and thinking outside of the box is one of my favorite ways of solving the “what’s-for-dinner” dilemma, and many of my best recipes were developed that way.

The pie crust gives it great texture, and I put a layer of cheese underneath the crust that melts while it’s baking.

Here’s your printable-

White Chicken Chili Pot Pie

White Chicken Chili Pot Pie

Yield: 4 pies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes


  • 1 tbsp olive oil
  • 1/2 white onion, diced
  • 1 lb boneless, skinless chicken breasts, cooked and shredded
  • 1 package taco seasoning
  • 1 package dry ranch dressing
  • 4 cups chicken broth
  • 1 can pinto beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can corn, rinsed and drained
  • 1 cup Monterey Jack cheese, shredded
  • 2 refrigerated pie crusts
  • 1 large egg, beaten
  • Rosemary sprigs (optional)
  • Fritos, sour cream, jalapeños and more cheese for serving


  1. Heat oil over medium heat and add onion; saute for 3 minutes, stirring to keep from sticking.
  2. Add chicken, taco seasoning, ranch and chicken broth, beans and corn. Bring to a simmer, reduce heat to low and cover.
  3. Cook for 20 minutes, stirring occasionally.
  4. Preheat oven to 375 degrees.
  5. Spray ramekins with nonstick cooking spray and pour enough soup into each one slightly full and top each with about a tablespoon of shredded cheese.
  6. Cut pie crusts in circles slightly bigger than the ramekins.
  7. Cover ramekin tops with crusts, sealing around the edges.
  8. Brush with egg wash and top with a sprig of Rosemary (optional!).
  9. Bake for 10-15 minutes, until golden brown.
  10. Serve with Fritos, sour cream, jalapeños and more cheese.


If my soups are too thin, I whisk together 1 tbsp of all purpose flour, or cornstarch, with 1/4 cup of water and add to the soup, increase the heat a little to make it simmer for a minute and stir until thick.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1078Total Fat: 48gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 183mgSodium: 2614mgCarbohydrates: 95gFiber: 17gSugar: 10gProtein: 66g

The provided nutrition calculated may not always be accurate.

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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