Easy Chili Pot Pie
Published 10/3/2024
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This Chili Pot Pie recipe will make all your comfort food dreams come true! All you need is some leftover chili, cornbread mix, jalapeños, and a pie dish. It’s the perfect way to elevate leftover chili and serve a group.
We love that this is sort of a semi-homemade chili pot pie recipe. It uses store-bought cornbread to make this recipe so easy and a no-brainer for your leftover chili adventures.
I honestly didn’t think chili could get any better, but chili pot pie with cornbread crust? Now that’s a game-changer. This thing was barely out of the oven before the fam was diving in. I made it with our Best Beef Chili recipe, but any leftover/freshly made chili will work!
Just pour the chili into your pie dish, make the cornbread mix, spread it on top, and bake. It’s easy as pie! (Sorry — couldn’t help myself.)
What You Need for This Chili Pot Pie Recipe
This chili cornbread pot pie will need about 5 cups of chili. If you’re making our chili recipe, use half the serving size. You’ll also need Jiffy cornbread mix, or something similar, for the crust and pickled jalapenos for some extra spice.
Make sure you have a ceramic pie dish that is 10-10.5 inches in diameter and 2 inches deep. If you don’t have a pie dish, you can also use a cast-iron skillet.
Try Our Beef Chili Recipe!
With over 1,000 5-star reviews and winner of multiple chili bake-offs, our Best Beef Chili is as legendary as it gets. It’s made with ground beef, beans, diced tomatoes, homemade chili seasoning, and a secret ingredient — maple syrup!
Cook the beef with onion, garlic, and all the other ingredients in a stockpot for an epically delicious and easy chili that will make this pot pie shine above the rest.
Add this to your Chili Pot Pie!
Sometimes jalapeños just aren’t enough! Add more flavor and heat to your chili pot pie with these yummy add-ins:
Shredded cheese: If you love cheese on just about anything (I feel you), sprinkle some shredded cheddar cheese on top of your pot pie before baking for a melty, cheesy finish.
Corn: Adding corn to your chili pot pie not only adds a pop of color but also some sweetness and texture. Just add some canned or thawed frozen corn into the chili mixture before pouring it into the pie dish.
Sour cream: Top off your slice of chili pot pie with a dollop of sour cream for a creamy, tangy contrast to the spicy flavors.
What cornbread should I use?
We’ve made this pot pie with Bob’s Red Mill GF Cornbread Mix and Jiffy Cornbread Mix, but you can use any cornbread mix or recipe that you prefer. If using a different brand or homemade mix, make sure to follow the instructions for making a 10-10.5-inch pan of cornbread.
top tips!
What chili recipe you use will dictate the overall flavor profile of this recipe. Feel free to use your favorite chili recipe or try out our Best Beef Chili if you really want to be wowed!
The cornbread may take a bit more time to bake because of the moisture of the chili. Be sure to keep an eye on it and use a toothpick to test for doneness.
How long does homemade chili pot pie last in the fridge?
If you have any leftovers (haha, that’s a joke, right?), cover your pie dish with foil and store it in the fridge for up to 3 days.
To reheat, cover the dish with foil and bake at 350ºF for about 20 minutes or until heated through.
Chili Pot Pie Recipe
Ingredients
- 5 cups of chili, about half our recipe
- 1 box of Jiffy cornbread mix or similar product, 8.5 oz. box of Jiffy
- ¼ cup sliced pickled jalapenos
Instructions
- Preheat the oven to 400ºF.
- Measure out 5 cups of leftover chili or prepare our homemade beef chili recipe (see instructions below).
- Pour the chili into a 10-10.5-inch ceramic pie dish. Set aside.
- In a separate bowl, prepare the cornbread according to the package instructions. Add the jalapenos to the batter and pour the cornbread mix over the top of the chili. Gently spread the cornbread to the edges of the pie dish. Garnish with more pickled jalapenos.
- Cover with tented tin foil and bake for 40 minutes, removing the tin foil for the last 10 minutes.
- Remove from the oven when the center of the cornbread is completely baked.*
Tips & Notes
- Beef chili recipe: Ingredients: 1 lb. ground beef we used 15% fat, 1/2 medium yellow onion finely diced, 1 tablespoon minced garlic, 1 15-oz. can pinto beans drained and rinsed, 1 15-oz. can kidney beans drained and rinsed, 1 15-oz. can tomato sauce, 1 15-oz. can diced tomatoes, 3 tablespoons tomato paste, 1 tablespoon maple syrup, 3 tablespoons chili powder, 2 teaspoons garlic powder, 2 teaspoons ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoons salt, 1/4 teaspoon ground pepper, 1 cup beef broth chicken broth or water works too// Instructions: 1. First, heat a large stockpot over medium/high heat. 2. Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned. 3. Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine. 4. Add spices and 1 cup of broth and stir to combine. 5. Bring beef chili to a boil, then reduce heat to low and let simmer for 10-15 minutes to thicken.
- What chili recipe you use will dictate the overall flavor profile of this recipe.
- If you want a cheesy cornbread topping, add ½ cups of shredded cheddar cheese to the cornbread batter.
- The cornbread may take a bit more time to bake because of the moisture of the chili.
- We also made this using Bob’s Red Mill GF Cornbread Mix
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
