Chili Pot Pie with Cornbread Crust
Chili Pot Pie with Cornbread Crust is the ultimate comfort dish, perfect for chilly evenings or family gatherings. This hearty recipe features a savory chili filling made with ground beef and kidney beans, all topped with a fluffy homemade cornbread crust. Each individual pot pie offers a delightful twist, ensuring everyone has their own portion to enjoy. With its warm flavors and simple preparation, this dish is ideal for weeknight dinners or special occasions. Serve it with your favorite toppings like cheese and sour cream for an extra layer of comfort.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb. ground beef
- 2 8oz cans tomato sauce
- 1 15oz can kidney beans
- 1 packet chili seasoning
- 1/2 cup all-purpose flour
- 3/4 cup cornmeal
- 2/3 cup buttermilk
- 1 egg
Instructions
- Preheat oven to 375°F.
- Brown ground beef in a skillet over medium-high heat for about 5-7 minutes; drain excess fat.
- Stir in tomato sauce, kidney beans (undrained), and chili seasoning; bring to a boil, then simmer for 10 minutes.
- In a bowl, mix dry cornbread ingredients; in another bowl, combine wet ingredients. Mix together until just combined.
- Spoon chili into ramekins and top with cornbread batter.
- Bake for 20-25 minutes until the cornbread is cooked through.
- Let cool slightly before serving with shredded cheese and sour cream.
Nutrition
- Serving Size: 1 pot pie (approx. 300g)
- Calories: 550
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://quickwithemma.com/chili-pot-pie-with-cornbread-crust/