Speedy Chili Pot Pie Recipes

CHILI POT PIE WITH CORNBREAD CRUST

Steps:

• Preheat oven to 375 degrees F.
• In a skillet over medium-high heat, brown ground beef and drain excess fat.
• Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil and then cover.
• Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
• Mix all dry cornbread ingredients in a medium sized bowl.
• Stir together wet ingredients and mix into the dry ingredients.
• Spoon 1 cup of chili into four 9oz. ramekins. Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.
• Bake until cornbread in cooked all the way through, about 20-25 minutes.
• Serve immediately with cheese and sour cream.

CHILI POT PIE

Steps:

• Press a layer of dough into your pie plate. Paint with egg wash and bake at 375 degrees for 5 minutes. Allow to cool completely.
• Pour chili into pie dish, and top with shredded cheese.
• Paint egg wash on outer edges of lower pie crust, then place top layer of pie crust over the pie. Press edges down with a fork to seal, brush entire top with egg wash, then cut a few slits in the top to vent.
• Bake at 375 degrees on middle rack for 25 - 30 min until crust is browned and chili is heated through.
• Enjoy!

BAKED CHILI CORNBREAD POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
• Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
• Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
• Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.