White Chicken Chili and Cornbread Pot Pie

with Cilantro Lime Chimichurri 

#BakeWithWicks #WicksPieCreations #WicksRecipeChallenge

A few years ago, I participated in Wick’s Pie Crust Recipe Challenge. I am honored to say I won their Breakfast category with my Sunny-Side Up Breakfast Pie Crust Roll Ups! This year the categories are Pot Pies and Dessert. The winners will receive cash prizes as followed.

The pie crusts come shaped and frozen, in perfect condition for immediate use. For this recipe, I allowed the crusts to sit in the fridge to thaw then did a par-bake before filling them. This helps the bottom crust from remaining soft or under baked.

This White Chicken Chili mixture is not your normal loose and soupy chili. This filling is made to bake in the shell and eat like a regular pot pie but with the flavors of White Chicken Chili.

White Chicken Chili can consist of different ingredients such as hominy corn, roasted peppers, pinto beans or even cannelloni  beans. The filling is very versatile, so changing up the ingredients to your liking is easy. Just remember it needs to be thicker than a normal chili.

The cornbread topping is made from a quick and easy corn muffin box mix. One you may be very familiar with. Normally it is just mix with an egg, milk and bake.  This cornbread step calls for the corn muffin mix with a few added spices for more flavor.

Once the cornbread is bake, cooled and crumbled, more ingredients are added like shredded jack cheese and melted butter over the top.

The cornbread crumble is added onto of the White Chicken Chili mixture. Drizzle with melted butter then topped with Wick’s 8″ dough circles. The edges are pinched, the top is slit, rolled open and brushed with an egg wash.

Six slits are made on the pie crust. Making sure the center is cut through so all of the triangle shapes can be rolled back open to expose the cornbread filling.

While the pot pies bake, the flavor packed Cilantro Lime Chimichurri can be made that will later be served along side the pies. To save time and allow flavors to marry together, make the chimichurri ahead of time and store in the refrigerator.

Some suggested condiments that can be served with the White Chicken Chili and Cornbread Pot Pies are fresh lime wedges, cilantro leaves, sour cream or your favorite hot sauce.

You can find Wick’s Pie on several social media platforms:

Website: https://www.wickspies.com/

Instagram: https://www.instagram.com/wickspies/

Facebook: https://www.facebook.com/wickspiesbakery

 

White Chicken Chili & Cornbread Pot Pies with Cilantro Lime Chimichurri

Yield: 6 Pot Pies

Prep Time: 35 minutes

Cook Time: 60 minutes

Total Time: About 1 hour 35 minutes

Ingredients

Pot Pies

• 6 Wick’s 6-inch pie shells, thawed
• 6 Wick’s 8-inch dough circles, thawed

Cornbread Topping

• 1 (8.5-ounce) box corn muffin mix
• 1 large egg
• ⅓ cup whole milk
• ¼ teaspoon ground cumin
• ¼ teaspoon dried Mexican oregano
• Cooking spray
• 5 ounces shredded pepper Jack cheese
• 3 tablespoons melted salted butter

White Chicken Chili Filling

• 8 ounces cooked shredded chicken
• 1 (15.25-ounce) can Southwest Style Whole Kernel Corn with Poblano & Red Peppers, drained
• 1 (15.5-ounce) can white northern beans, drained and rinsed
• 1 (4-ounce) can mild diced green chiles, drained
• 1 teaspoon chicken bouillon paste (or 1 bouillon cube)
• 1¼ cups whole milk
• 2 tablespoons all-purpose flour
• 2 tablespoons avocado oil
• ¼ cup chopped onion
• 1 garlic clove, minced
• ½ teaspoon ground cumin
• ¼ teaspoon dried Mexican oregano
• ¼ teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 egg whisked with 1 tablespoon water (egg wash)

Cilantro Lime Chimichurri

• 1 cup packed fresh cilantro
• 2 garlic cloves
• 2 tablespoons red wine vinegar
• ¼ cup avocado oil
• 2 teaspoons fresh lime juice
• ½ teaspoon dried Mexican oregano
• ¼ teaspoon red pepper flakes
• ¼ teaspoon kosher salt

Directions

Prepare the Pie Shells

Preheat oven to 400°F. Place the 6-inch pie shells on a parchment-lined baking sheet and par-bake for 13 minutes. Remove from the oven and set aside.

Make the Cornbread Topping

While the oven remains hot, whisk together the corn muffin mix, egg, milk, cumin, and oregano. Pour into a greased 8×8-inch baking dish.

Bake for 15 minutes. Allow to cool completely, then crumble into bite-sized pieces. Toss with the shredded pepper Jack cheese and set aside. Reserve the melted butter for assembly.

Prepare the White Chicken Chili

Heat avocado oil in a large saucepan over medium-high heat. Sauté the onion and garlic until softened, about 3–4 minutes.

Warm the milk until lukewarm and whisk in the chicken bouillon until dissolved.

Sprinkle the flour over the onions and garlic. Cook for 1 minute, stirring constantly. Slowly whisk in the warm milk mixture until smooth and slightly thickened.

Stir in the shredded chicken, corn, black beans, green chiles, cumin, oregano, smoked paprika, and chili powder. Simmer for several minutes until heated through.

Assemble

Divide the white chicken chili evenly among the par-baked pie shells.

Top each pie with the cheesy cornbread crumbles. Drizzle the melted butter evenly over the topping.

Place an 8-inch dough circle over each pie and pinch the edges to seal.

Cut six evenly spaced slits in the top crust, slicing all the way to the center. Fold each triangular section outward toward the rim to create a decorative vented top.

Brush with the egg wash.

Bake for 30–35 minutes, or until beautifully golden brown.

Make the Chimichurri

Combine all chimichurri ingredients in a small food processor. Pulse until finely chopped but still slightly textured.

Serve

Serve the hot White Chicken Chili & Cornbread Pot Pies with a generous drizzle or spoonful of the fresh Cilantro Lime Chimichurri.