WHITE CHICKEN CHILI POT PIE
3 T. olive oil
1 medium to large onion, diced
1 can diced green chilies, drained
2 tsp. ground cumin
1/4 C. all-purpose flour
2 (16 oz.) cans black-eyed peas or great northern or navy beans
1 (16 oz.) can chicken broth
11/2 C. diced cooked chicken breast meat
Preheat oven to 375ÂºF.
In large skillet, cook onion in olive oil for 4 minutes or until onions
are transparent. Add green chilies, cumin and flour. Stir 2 minutes.
Add black-eyed peas or beans and chicken broth. Bring to a boil.
Simmer for 10 minutes, or until thickened.
Add diced chicken. Turn into 2-quart baking dish or bake in
12-inch cast iron skillet.
Cheese Biscuit Crust
1 C. all-purpose flour
11/2 tsp. baking powder
11/2 C. Monterey Jack cheese
1/2 C. milk
1 large egg
Combine flour and baking powder. Add cheese, milk and egg.
Spread dough over chili. Bake for 25 minutes or until biscuit crust
is golden brown.
Yields 6 servings.