Spicy Chicken Pot Pie Casserole
Do you like green chile chicken enchiladas? Do you like chicken pot pie? Do flaky buttery cheesy biscuits make you grin? If so, this Spicy Chicken Pot Pie Casserole is going to make you very happy.
Green Chile Chicken Casserole
I’ve been on a pot pie casserole kick for a few months now. Some variation or other of that recipe gets made about once a week lately. Leftover asparagus? Toss it in there.
A handful of roasted carrots and a cup of leftover creamed peas? Add those into the mix. It’s honestly hard to mess up a pot pie when you begin with a solid recipe.
This spicy chicken pot pie was the result of an open jar of roasted green chile catching my eye as I was deciding what to do with some leftover chicken. One thing led to the other and this green chile and jalapeno chicken casserole has become an enormous favorite with my family.
Cheddar Drop Biscuits
On a whim, I decided to add a couple of handfuls of shredded cheddar cheese to the easy drop biscuit topping. Feel free to skip the cheese, if you prefer the traditional buttery biscuit topping or add more if you want the cheddar to be a stronger flavor.
I’m happy to say that was a most excellent idea, as the hint of cheese in the biscuits paired spectacularly well with the spicy peppers in the filling. My boys went absolutely nuts over this spicy chicken pot pie with cheddar biscuits.
Spicy Chicken Casserole
Ever since then, when I tell them we’re having pot pie for dinner they ask if I remembered to add the green chile. It really is that good.
When made exactly as written with just a half cup of green chile and a jalapeno or two, it honestly isn’t very spicy at all. Just a hint of heat to up the flavor and everyone is happy.
However, my crew really loves some heat, so I often add at least a cup of roasted and chopped green chile, and an extra jalapeno or three might make their way into the dish as well.
Green Chile Chicken Pot Pie
You’ll need the following ingredients to make this recipe. Don’t let the length of the ingredient list deter you, my friends. These are basic ingredients and they add up to a flavor-filled spicy chicken pot pie that you’re going to absolutely love!
Filling Ingredients
- butter and flour
- onion, celery, and carrots
- bell pepper, jalapenos, and green chile
- chicken broth and milk
- salt, pepper, and celery seed
- chicken
Topping Ingredients
- flour, baking powder, salt, and sugar
- butter, milk, and egg
- cheddar cheese
Spicy Chicken Pot Pie
This recipe has been written with a drop biscuit topping, because that is our family’s preference for pot pie. However, it will work every bit as well with a homemade or store-bought pie crust topping too.
To Make the Filling
Preheat the oven to 425°F. In a large deep oven-safe skillet, over medium-high heat, melt the butter.
Add the onions, celery, and carrots and cook until they begin to soften, about 2 minutes. Add the bell pepper and jalapeno. Stir to combine and continue cooking for 3 more minutes.
Sprinkle with flour and stir to coat. Slowly stir in chicken broth and whisk to combine. Add the milk and salt, pepper, and celery seed.
Reduce heat and simmer over medium-low heat until thickened, about 4-5 minutes. Add the chicken and green chile. Stir to mix throughout. Set aside.
To Make the Topping
In a mixing bowl, stir together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients.
Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
In a small mixing bowl, whisk together the egg and the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine.
The mixture should be somewhat dry and just a tiny bit sticky at this point. Add the shredded cheese and stir or press lightly with your hands to combine.
Scoop the dough over the filling in the skillet. (The largest scoop in this set is perfect for this.) Nothing needs to be precise, just scatter the topping over the top of the casserole.
Bake for 14-18 minutes in the preheated oven, until the topping is golden brown, the biscuits are flaky, and the filling is bubbling. Cool for at least 10 minutes. Sprinkle with parsley before serving, if desired.
Easy Pot Pie Recipes
With a quick stop at the store for mixed vegetables, rotisserie chicken, and a store-bought pie crust, you can prep an easy chicken pot pie with frozen vegetables in about 20 minutes.
Tender peas, sweet carrots, and savory bits of celery and onions in a creamy, rich beef gravy baked inside a buttery crust make for a fantastic ground beef pot pie.
Straight from the oven, this biscuit-topped chicken pot pie is downright mouthwatering with its piping hot filling of tender chicken and vegetables, topped with flaky, golden-brown layered biscuits.
Roast beef pot pie uses leftover pot roast, potatoes, carrots, and gravy to create a pie that’s worthy of its own Sunday dinner.
Chicken and vegetables simmer in a creamy filling underneath a flaky biscuit topping to make these individual chicken pot pies.
Print Green Chile Chicken Pot Pie Casserole
Do you like green chile chicken enchiladas? Do you like chicken pot pie? Do flaky buttery cheesy biscuits make you grin? If so, this Spicy Chicken Pot Pie Casserole is going to make you very happy.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 625kcal
Filling Ingredients
- ¼ cup butter
- 1 small yellow onion chopped into ¼-inch pieces, about 1 cup
- 3 celery ribs sliced thin, about 1 cup
- 4 carrots peeled and diced into ¼-inch pieces, about 1 cup
- 1 large green bell pepper diced into ¼-inch pieces, about 1½ cups
- 2 jalapenos seeded and minced, about ¼ cup
- ⅓ cup all-purpose flour
- 1½ cups chicken broth
- 1¾ cup milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon celery seed
- 4 cups cooked chicken, diced into ½-inch pieces
- ½-1 cup chopped green chile
Topping Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 tablespoon sugar
- ½ cup butter grated
- 1 cup milk plus more ONLY as needed
- 1 egg
- 1 cups shredded cheddar cheese
- 2 tablespoons chopped fresh Italian parsley optional
To Make the Filling
Preheat oven to 425°F. In a large deep oven-safe skillet, over medium-high heat, melt the butter. Add the onions, celery, and carrots and cook until they begin to soften, about 2 minutes.
Add the bell pepper and jalapeno. Stir to combine and continue cooking for 3 more minutes. Sprinkle with flour and stir to coat. Slowly stir in chicken broth and whisk to combine.
Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 4-5 minutes. Add the chicken and green chile. Stir to mix throughout. Set aside.
To Make the Topping
In a mixing bowl, stir together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
In a small mixing bowl, whisk together the egg and the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point. Add the shredded cheese and stir or press lightly with your hands to combine.
Scoop the dough over the filling in the skillet. (The largest scoop in this set is perfect for this.) Bake for 14-18 minutes in the preheated oven, until the topping is golden brown, the biscuits are flaky, and the filling is bubbling. Cool for at least 10 minutes. Sprinkle with parsley before serving, if desired.
Calories: 625kcal | Carbohydrates: 45g | Protein: 33g | Fat: 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: 22mg | Calcium: 385mg | Iron: 4mg
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