Ingredients

• 0.33 cups salted butter
• 1 small yellow onion , chopped
• 1 small green bell pepper , chopped
• 2 garlics cloves , minced
• 0.33 cups all-purpose flour
• 2 teaspoons ground cumin
• 1.5 teaspoons dried oregano
• 0.5 teaspoons kosher salt
• 0.25 teaspoons black pepper
• 2 cups chicken broth
• 2 cups rotisserie chicken
• 1 , 15-ounce
• 4 ounces 1/3-less-fat cream cheese , softened
• 0.5 cups salsa verde
• 1 , 4-ounce
• 1 , 9-inch

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a 10-inch cast-iron skillet over medium. Add onion, bell pepper, and garlic, and cook, stirring often, until slightly softened and fragrant, about 2 minutes.
3. 3 Add flour and cook, stirring constantly, until mixture smells nutty, about 1 minute. Stir cumin, dried oregano, salt, and black pepper until well combined.
4. 4 Gradually stir in broth and continue to cook over medium, stirring occasionally, until thickened and smooth, about 3 minutes.
5. 5 Add chicken, beans, cream cheese, salsa verde, and chiles. Cook, stirring constantly, until cream cheese is melted, about 2 minutes. Remove from heat and spread chicken mixture in an even layer. Allow to cool for 10 minutes.
6. 6 While filling cools, unfurl pie crust on a sheet of parchment paper and roll into an 11-inch circle. Fold dough edges under to create a 10-inch circle; crimp edges, if desired. Gently place pie crust over filling in skillet. Use a paring knife, cut four 1-inch-long slits into top of pie crust to allow steam to escape.
7. 7 Bake in the preheated oven until golden brown and bubbly, 30 to 35 minutes. Allow pie to cool for 5 minutes before serving.
8. 8 Enjoy!

Nutrition per serving