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1
For the filling:
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2
In a large saucepan over medium high heat, heat the butter and oil.
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3
Add the diced onion and saute for 2-3 minutes until the onion is softened.
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4
Add the flour and whisk together until smooth.
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5
Let the flour and onion mixture heat for a minute so that the raw flour taste is cooked out and then slowly whisk in all of the spices, chicken broth and skim milk.
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6
Continue whisking the mixture for several more minutes, until it has thickened.
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7
Add the chicken, corn and green chilies and mix together.
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8
Pour the filling into a casserole dish or other oven safe baking dish sprayed with cooking spray (I used a medium sized deep oval baker but an 8x8 would probably work fine).
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9
Set aside.
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10
For the biscuit crumble:
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11
Preheat oven to 450 F. Line a baking sheet with foil and spray the foil with cooking spray.
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12
In a large bowl whisk together the flours, salt, and chili powder.
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13
Add the cold cubed butter and work it into the flour mixture with your fingers or a pastry cutter until it is coarse and crumbly.
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14
Add the cheese and milk and fold together with a rubber spatula just until combined.
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15
Break the dough into small chunks and place them on the foil lined baking sheet in a single layer.
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16
Bake the biscuit crumbles for 10 minutes or until gold brown at 450 F. Remove pan from oven.
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17
Place the baked crumbles on top of the filling and bake for another 10-15 minutes.
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18
The biscuit crumble was slightly adapted from Annie Eats.
