White Chicken Chili Pot Pie

Ingredients:

•	2 teaspoons Crisco® Light Olive Oil
•	1 medium onion, diced
•	1 (4 oz.) can diced green chiles, drained
•	2 teaspoons ground cumin
•	1 teaspoon salt
•	1/2 teaspoon red pepper flakes, or to taste (optional)
•	1/4 cup All Purpose Flour
•	2 (14 to 16 oz.) cans great Northern or navy beans
•	1 (14.5 oz.) can reduced sodium chicken broth
•	1 1/2 cups diced cooked chicken breasts
•	1 cup Self-Rising Flour
•	1 1/2 cups shredded Monterey Jack cheese
•	1/2 cup milk
•	1 large egg

Instructions:

1.	HEAT oven to 375°F.
2.	HEAT oil in large skillet. Add onion; cook about 4 minutes or until translucent. Add green chiles, cumin, salt, red pepper flakes and flour. Stir 2 minutes, or until thick and flour has browned slightly.
3.	ADD beans and chicken broth. Bring to a boil. Simmer 10 minutes or until thickened.
4.	ADD chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
5.	COMBINE flour, cheese, milk and egg in medium bowl. Spread dough over chili. Bake 25 minutes or until biscuit crust is golden brown.