Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

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.

Add flour and cook, stirring constantly, until mixture smells nutty, about 1 minute. Stir cumin, dried oregano, salt, and black pepper until well combined.

Gradually stir in broth and continue to cook over medium, stirring occasionally, until thickened and smooth, about 3 minutes.

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.

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.

Bake in the preheated oven until golden brown and bubbly, 30 to 35 minutes. Allow pie to cool for 5 minutes before serving.

Enjoy!