White Chicken Chili Pie with Pumpkin Cornbread Crust

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Total Time: 50–55 minutes

Servings: 6

Calories: ~520 per serving

Ingredients

For the White Chicken Chili Filling

• 2 tbsp butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 jalapeño, seeded & minced (optional)

• 2 cups cooked shredded chicken

• 1 can (15 oz) white beans, drained & rinsed

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 can (4 oz) diced green chiles

• 1 tsp cumin

• 1 tsp chili powder

• ½ tsp oregano

• ½ tsp smoked paprika

• ½ tsp salt

• ¼ tsp black pepper

• 1 cup chicken broth

• ½ cup heavy cream or half-and-half

• 1 cup shredded Monterey Jack or Pepper Jack cheese

For the Pumpkin Cornbread Crust

• 1 cup cornmeal

• ¾ cup all-purpose flour

• 2 tbsp sugar

• 1 tbsp baking powder

• ½ tsp salt

• ½ cup pumpkin purée

• ½ cup milk

• ¼ cup melted butter

• 1 egg

Instructions

1. Preheat oven

Heat oven to 375°F (190°C). Grease a deep pie dish or 9×9 baking dish.

2. Make the Chili Filling

1. In a large skillet, melt butter and sauté onion, garlic, and jalapeño for 3–4 minutes.

2. Add chicken, beans, corn, green chiles, cumin, chili powder, oregano, smoked paprika, salt, and pepper.

3. Pour in chicken broth and cream. Simmer 5 minutes until slightly thickened.

4. Stir in cheese until melted.

5. Transfer the chili mixture into the prepared dish.

3. Make the Pumpkin Cornbread Batter

1. In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt.

2. In another bowl, mix pumpkin purée, milk, melted butter, and egg.

3. Combine wet and dry ingredients just until smooth.

4. Spoon or pour the batter evenly over the chili filling.

4. Bake

Bake 25–30 minutes, until the top is golden, firm, and lightly crackled.
Let rest 10 minutes before serving.