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Chili Pot Pie Recipe

This chili pot pie is not your average pot pie. With a crumbly jalapeno cornbread crust and hearty beef chili filling, you'll find warm, hearty comfort in every bite. It's easy to make and even easier to love!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Chili
Cuisine: American
Keyword: chili pot pie
Servings: 4
Author: Emily Richter

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.
    A white bowl filled with chili, containing ground meat, beans, and a thick tomato-based sauce, placed on a textured gray surface.
  • 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.
    A bowl containing a creamy mixture with several slices of jalapeños placed on top. The bowl is set on a textured light-colored surface.
  • Cover with tented tin foil and bake for 40 minutes, removing the tin foil for the last 10 minutes.
    A white dish filled with melted cheese topped with sliced jalapeños, surrounded by a red tomato-based sauce.
  • Remove from the oven when the center of the cornbread is completely baked.*
    A baked dish in a round white pan, topped with cornbread and sliced jalapenos, with some edges browned and crispy.

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

Calories: 461kcal | Carbohydrates: 47g | Protein: 19g | Fat: 19g | Fiber: 15g | Sugar: 6g