I know the title of this recipe— Green Chile Chicken Pot Pie Chowder—is a mouthful, but here are a few more things you should know: it’s mouthwateringly delicious, it’s perfect for cooler days and cold nights, you can make it on the stovetop or in a slow cooker, and it’s basically comfort food in a bowl.
A Fun Twist on a Classic Favorite
This recipe is a cross between pot pie and a chowder, so it’s a fun mix between the two.
It’s more on the soupy side of the spectrum, but has that pot-pie comfort feel you know and love. Want it thicker? Add a cornstarch slurry at the end and watch it thicken up.
My kids can’t take the heat from green chile quite yet, so I always add my heaping spoonfuls of the hot stuff to my bowl after I dish it out.
If you have a family who loves things hot and spicy, add it right in the pot and let the flavor run its course.
Cook from Frozen
While you can make this in under 30 minutes (with cooked chicken), I love that I can get this going in the morning with frozen chicken and a frozen bag of veggies.
I’m a busy mom of three; there sometimes isn’t enough time to sit there chopping up all the veggies needed for a pot pie.
Cutting More Corners
Speaking of being busy: the highlight of pot pie is the crust on top, am I right?
Well, I also don’t want to mess with a crust, so biscuits do the trick here, and the best part is that the bottom of the biscuit soaks up that delicious chowder goodness while the top stays nice and toasty.
A tip: If you know for a fact you’ll be eating this for leftovers, keep a few biscuits out of the chowder, and then bake them in a toaster oven while you heat up your bowl of soup the microwave. Otherwise, you may run the risk of having super soaked up biscuits the next day.
Green Chile Chicken Pot Pie Chowder
Green Chile Chicken Pot Pie Chowder
- Slow Cooker
- 2 tbsp canola oil
- 1 medium onion
- 2 garlic cloves
- ¼ cup flour
- 2 cups reduced-sodium chicken stock
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups milk
- 2 cups frozen vegetable medley (like corn, green beans, carrots, and peas)
- 1/2 cup green chile, roasted and peeled (optional)
- 1½ lbs raw chicken
- 1 pkg buttermilk biscuits
- Preheat the oven to 400°F (200°C). Heat the oil in the Rockcrok® Dutch Oven over medium heat for 3–5 minutes, or until it’s shimmering.
- Add the onion and garlic pressed with the Garlic Press to the Dutch Oven. Cook for 3–5 minutes, or until the onions are softened, stirring occasionally.
- Sprinkle the flour over the onions and garlic; stir to coat. Cook for 1 additional minute.
- Add stock, salt, pepper, vegetables, green chile, and chicken; stir.
- Move Dutch Oven to the Slow Cooker Stand. Cook, covered, on HIGH for 4 hours, or LOW for 8 hours.
- Remove from the Slow Cooker Stand; add the milk, and cornstarch slurry if needed.
- Gently place the biscuits on top of the chowder. Bake, uncovered, for 12–15 minutes at 350º, or until the tops of the biscuits are golden brown. Let cool for 5 minutes before serving.
My favorite tools for making this Green Chile Chicken Pot Pie Chowder
I’m all about using the right tools to get the job done, so here are some of my favorites:
This all in one Rockcrok Dutch Oven Slow Cooker will change your life. For real. The inner pot can go from the stovetop to the oven, under the broiler, in the microwave, and in the dishwasher! Fresh garlic is the way to go, and the handy Garlic Press is there to help! Serve your meals in these gray stone bowls (take them from the oven or microwave to the table, then the dishwasher). Everyone needs a Food Chopper—chop away your frustrations (and veggies/nuts) in an instant! These Flexible Cutting Mats have replaced cutting boards in my house. They’re slim, flexible, and perfect for food prep.
What’s your version of comfort food?
I love warm, spicy dishes on a cold day, especially if they’ve been cooking all day!
Would you try this? If you do make it, tell me what you think below!