White Chicken Chili Pot Pie - cooking recipe

Ingredients

2 teaspoons light olive oil
1 medium onion, diced
1 (5 ounce) can diced green chilies, drained
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 cup white lily all-purpose flour
2 (15 ounce) cans great northern beans
1 (15 ounce) can chicken broth, reduced sodium
1 1/2 cups cooked and diced chicken breasts
1 cup white lily self-rising flour
1 1/2 cups shredded monterey jack cheese
1/2 cup milk
1 large egg

Preparation

Preheat oven to 375 degrees. In large skillet, cook onion in olive oil for 4 minutes or until onions are transparent.
Add green chilies, cumin, salt, red pepper flakes and White Lily All-Purpose Flour. Stir for 2 minutes, or until thick and the flour has slightly browned. Add beans and chicken broth.
Bring to a boil. Simmer 10 minutes or until thickened.
Add diced cooked chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
Prepare cheese biscuit crust by combining White Lily Self-Rising Flour, cheese, milk and egg. Spread dough over chili. Bake 25 minutes or until biscuit crust is golden brown.