Chicken Chili Pot Pie with Cornbread Biscuits is a cross between chicken chili and chicken pot pie. The chicken chili has the thickness of a chicken pot pie and is loaded with Mexican spices and fresh cilantro. This deconstructed pot pie is topped with delicious honey and herb biscuits that soak up all that chili goodness. Grab a cast iron skillet and your appetite for this one!
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Chicken pot pie takes me back to my childhood and it’s something I love to make when it’s cold outside and I want to feel cozy. Instead of traditional chicken pot pie ingredients, I’ve created a deconstructed pot pie with thickened chicken chili as the base. I love chili and I also love dipping cornbread into my chili. The cornbread in this recipe melts into the chili and it is utter bliss! The chicken chili is creamy and rich in Mexican flavor and is topped with the most delicious honey herbed cornbread biscuits you’ll ever eat. This is great for big family dinners and is sure to satisfy everyone’s appetite.
Ingredients for Chicken Chili Pot Pie with Cornbread Biscuits
Chicken Chili
- boneless skinless chicken breasts – for vegetarians, substitute with plant-based chicken. See notes below for cooking modifications.
- chicken broth – for vegetarians, substitute with vegetable broth.
- chili powder – I recommend ancho chili powder for a deep, smoky flavor.
- ground cumin
- salt
- onion powder
- dried oregano – I recommend Mexican oregano if you can find it. The flavor profile pairs well with the Mexican flavors in this recipe.
- Cannellini beans
- corn
- green chiles
- cream cheese
- cornstarch
- water
- fresh cilantro
Cornbread Biscuits
- all-purpose flour
- cornmeal
- baking powder
- baking soda
- fine sea salt
- dried thyme
- dried oregano
- dried rosemary
- honey – I recommend using a raw unfiltered honey. The honey adds a touch of sweetness to these biscuits.
- unsalted butter
- milk
Here’s what else you’ll need:
- 12-inch cast iron skillet with lid – see the link below for what I use.
- tongs
- bowl and 2 forks to shred chicken
- stirring spoon
- cutting board and knife
- large mixing bowl
- dough blender – see the link below for what I use.
- whisk
- 2 1/2-inch biscuit cutter – see the link below for what I use.
- measuring cups and spoons
How to Make Chicken Chili Pot Pie with Cornbread Biscuits
Chicken Chili
- Combine all of the chili ingredients in a skillet, bring to a boil, then let simmer until the chicken is fully cooked.
- Remove the chicken from the skillet and shred. Add the cream cheese and stir until melted. Add the chicken back to the skillet then remove from the heat and set aside.
Cornbread Biscuits
- Combine all of the dry ingredients and spices in a large bowl and whisk to combine.
- Add the cold butter to the dry mixture and use a pastry blender (or a fork or your hands) to cut the butter until the mixture is crumbly. Pour the milk and honey into the bowl and use a fork to bring it together.
- Form the dough into a ball then transfer to a lightly floured surface. Use your hands to flatten the dough. Use a biscuit cutter to cut 7 rounds out of the dough.
- Place the dough rounds on top of the chicken chili in the skillet. Bake until the tops of the biscuits begin to brown. Serve immediately.
More Cozy Casseroles
- Cheesy Cauliflower Carrot Chickpea Rice Bake
- Skillet Quinoa with Buttery Kimchi Shrimp
- Spaghetti Frittata with Gruyère Béchamel
- Curried Shepherd’s Pie
View all casserole recipes here
Chicken Chili Pot Pie with Cornbread Biscuits
- Total Time: 0 hours
- Yield: 5 servings 1x
Description
Chicken Chili Pot Pie with Cornbread Biscuits is a cross between chicken chili and chicken pot pie. The chicken chili has the thickness of a chicken pot pie and is loaded with Mexican spices and fresh cilantro. This deconstructed pot pie is topped with delicious honey and herb biscuits that soak up all that chili goodness. Grab a cast iron skillet and your appetite for this one!
Ingredients
Chicken Chili
- 1 1/2 lbs boneless skinless chicken breasts, butterflied to create thinner pieces
- 2 1/2 cups chicken broth
- 1 (15oz) can sweet corn, drained
- 1 (4oz) can diced green chiles
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp salt + 1/2 tsp black pepper
- 1/4 cup flour
- 8oz cream cheese, cubed
- 1 (15oz) can cannellini beans, drained
- 1/2 cup fresh cilantro, roughly chopped
Cornbread Biscuits
- 1 1/2 cups flour
- 3/4 cup cornmeal
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 6 tbsps cold unsalted butter, cubed
- 1/4 cup honey
- 2/3 cup milk
Instructions
Chicken Chili
- Boil the chicken: Add the chicken breasts, chicken broth, corn, green chiles, chili powder, cumin, onion powder, oregano, salt & pepper to a 12-inch cast-iron skillet. Give everything a good stir then place over medium-high heat. Bring the mixture to a gentle simmer, then cover with a lid for 15 minutes (flip the chicken halfway). In the meantime, preheat your oven to 450°F and make the cornbread biscuits.
- Finish the chili: Once the chicken is fully cooked (165°F internal temperature), turn off the heat then remove the chicken only and transfer to a bowl to shred (or chop finely instead). Cover and set aside. Adjust the heat on the skillet to medium then whisk in the flour. Disperse the cream cheese into the mixture, then whisk as it begins to melt into the mixture. Allow the mixture to simmer, whisking occasionally, for 7-10 minutes until thick and creamy. Add the cannellini beans, fresh cilantro and the shredded chicken back to the skillet. Turn off the heat and set aside until biscuit dough is ready.
Cornbread Biscuits
- Make the dough: Combine all of the dry ingredients and spices in a large bowl and whisk to combine (flour, cornmeal, baking powder, baking soda, salt, thyme, oregano, rosemary). Add the cold butter to the dry mixture and use a pastry blender (or a fork or your hands) to cut the butter until the mixture is crumbly. Pour the milk and honey into the bowl and use a fork to bring it together. If the dough is too wet, add more flour, 1 tablespoon at a time, until you can begin working with the dough with your hands.
- Finish the biscuits: Transfer the dough to a lightly floured surface and knead until the dough comes together. Cut the dough in half, then stack one half over the other. Use your hands to flatten the dough to about ½” thickness. Use a 2 ½” biscuit cutter (or the top of an open can) to cut 7 rounds out of the dough. Place the dough rounds on top of the chicken chili in the skillet with 1 in the center and 6 around the edges of the skillet. Bake for 10-12 minutes until the tops of the biscuits begin to brown. Let sit for 10 minutes before serving. Garnish with fresh cilantro for a pop of color. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 mintues
- Category: Casserole
- Method: Stovetop + oven
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 biscuits
- Calories: 663
- Sugar: 15g
- Sodium: 1061mg
- Fat: 22g
- Saturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 7g
- Protein: 43g
- Cholesterol: 143mg
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