Delicious white chicken chili pie with a wonderful pumpkin cornbread crust. This hearty and warming white chicken chili pie is easily gluten free and the perfect mix of sweet and savory. An amazing dinner for the whole family!
To make the cornbread topping: In a large bowl, whisk the egg, honey, oil, almond milk and pumpkin puree together until well combined. Next stir in the flour, cornmeal, baking powder and salt. Pour cornbread topping over the chili mixture and spread evenly towards the edges of the skillet.
If you do not have a cast iron skillet or an ovenproof skillet, feel free to transfer the chili mixture to a 9x9 inch pan or something similar and pour the cornbread batter over it and bake as directed. It will still be perfect!
If you want to make this vegetarian, you can use another can (or two) of white beans in place of the ground chicken, and I suggest adding a little more corn!
Make it ahead of time: save time by making the filling for the white chicken chili pie the day before! Simply store it in the fridge in an airtight container. When you're ready to complete the pie, add it back to your skillet, top with the cornbread mixture and bake as directed.
To freeze: cook the chili mixture and add the cornbread topping. Wrap the entire pie in tin foil and place in the freezer for up to 2 months. When ready to cook, re-wrap the pie with new tinfoil and bake it covered in the oven for 30 minutes at 375 degrees F. Remove the foil and bake the pie for an additional 35-40 minutes uncovered.