Description
This Chili Pot Pie is the ultimate comfort food, combining rich, hearty chili with a golden, buttery cornbread crust. Perfect for using up leftover chili, this dish is warm, flavorful, and incredibly easy to make. Whether you’re cooking for family dinner or a cozy night in, this recipe is sure to be a crowd-pleaser!
Ingredients
Scale
For the Chili:
- 5 cups of chili (homemade or store-bought)
For the Cornbread Topping:
- 1 box of Jiffy cornbread mix (or any preferred cornbread mix)
- 1/4 cup sliced pickled jalapeños
- 1/2 cup shredded cheddar cheese (optional)
- 1 tbsp melted butter (for brushing the crust)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the Chili (If Making from Scratch):
- Heat a large stockpot over medium heat.
- Add ground beef, diced onions, and minced garlic. Cook until the beef is browned.
- Stir in pinto beans, kidney beans, tomato sauce, diced tomatoes, and tomato paste.
- Add maple syrup, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper.
- Pour in 1 cup of broth and let simmer for 15 minutes, stirring occasionally.
- Pour the chili into a 10-10.5 inch ceramic pie dish, spreading it evenly.
- Prepare the cornbread batter according to the package instructions.
- Mix in sliced jalapeños and spread the batter evenly over the chili.
- Brush the top with melted butter for a golden crust.
- Cover loosely with aluminum foil and bake for 40 minutes. Remove the foil for the last 10 minutes.
- Check doneness by inserting a toothpick into the cornbread topping. If it comes out clean, the Chili Pot Pie is ready!
- Let it rest for a few minutes before serving. Enjoy warm!
Notes
- To make it gluten-free, use a gluten-free cornbread mix.
- Add extra toppings like sour cream, green onions, or avocado for more flavor.
- Want a cheesy crust? Stir in an extra 1/2 cup of shredded cheddar cheese into the cornbread batter.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: American, Tex-Mex
Nutrition
- Calories: ~461 kcal
- Sugar: ~6g
- Sodium: ~980mg
- Fat: ~19g
- Saturated Fat: ~8g
- Unsaturated Fat: ~9g
- Carbohydrates: ~47g
- Fiber: ~15g
- Protein: ~19g
- Cholesterol: ~40mg
Keywords: Chili Pot Pie, Hearty Pot Pie, Cornbread Chili Casserole, Easy Chili Recipe, Tex-Mex Pot Pie