Name: Chili Pot Pies with Cornbread Crust Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups Slow Cooker Roasted Red Pepper Chili; ½ cup all purpose flour; 2 tablespoons sugar; ½ cup fine ground cornmeal; ¼ cup wheat germ; ½ teaspoon salt; ½ teaspoon baking soda; ⅔ cup buttermilk; ¼ cup vegetable oil; 1 large egg; Shredded cheese, to taste; Yogurt or sour cream, for serving

Jump to Recipe· 4.4 from 9 reviews

If you love comforting meals that bring warmth and satisfaction in every bite, you’re going to adore this Chili Pot Pies with Cornbread Crust Recipe. It’s a brilliant way to reinvent leftover chili by baking it in individual portions and crowning each with a golden, slightly sweet cornbread crust that adds a lovely texture contrast. Whether you’re after a cozy weeknight dinner or something special for guests, this dish is a charming blend of hearty flavors and inviting aromas that never fail to please.

Ingredients You’ll Need

A close-up view of a black slow cooker filled with a thick, chunky stew made of brown ground meat, beige beans, small pieces of white onion, and red tomato sauce. The stew has a rich reddish-brown color and a slightly shiny texture with visible bits of cooked vegetables and beans evenly mixed throughout, sitting inside the smooth, dark interior of the cooker. The slow cooker is placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

This Chili Pot Pies with Cornbread Crust Recipe keeps things refreshingly simple but full of flavor. Each ingredient plays a starring role, from the smoky, rich chili that forms the filling to the light, crumbly cornbread crust that offers a delightful finish. Together, they create an effortless yet impressive dish.

4 cups Slow Cooker Roasted Red Pepper Chili: Use your favorite chili recipe or leftovers for a robust and savory base.
½ cup all purpose flour: Provides the structure needed for the cornbread crust to hold together just right.
2 tablespoons sugar: Adds a touch of sweetness to balance the chili’s spices.
½ cup cornmeal fine ground: This gives the crust its signature corn flavor and slightly gritty texture.
¼ cup wheat germ: Boosts the crust’s nutrition while adding a subtle nuttiness.
½ teaspoon salt: Enhances all the flavors and keeps the crust from tasting flat.
½ teaspoon baking soda: Helps the crust rise and become airy.
⅔ cup buttermilk: Provides moisture and a gentle tang that complements the chili.
¼ cup vegetable oil: Keeps the cornbread tender and moist.
1 large egg: Binds all the ingredients together for a perfect crust.
Shredded cheese (optional): Sprinkled on top for a melty, gooey surprise.
Yogurt or sour cream (optional): Adds a cooling contrast when serving.

How to Make Chili Pot Pies with Cornbread Crust Recipe

Step 1: Prepare the Chili

Start by preheating your oven to 375°F. Spoon about 1 cup of your slow cooker roasted red pepper chili into each of four 9-ounce ramekins, filling them to about an inch from the top. This ensures each pot pie will have a generous, hearty filling ready for the cornbread topping.

Step 2: Mix the Dry Cornbread Ingredients

In a medium bowl, whisk together the all-purpose flour, sugar, cornmeal, wheat germ, salt, and baking soda. Combining the dry ingredients first makes it easy to get an even distribution of rising agents and seasoning, setting the stage for a perfectly textured crust.

Step 3: Combine the Wet Ingredients

In a smaller bowl, stir the buttermilk, vegetable oil, and egg until well blended. The creaminess of the buttermilk pairs beautifully with the oil to create a moist, tender cornbread crust with a slight tang that will complement the chili underneath.

Step 4: Make the Cornbread Batter

Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to over-mix; you want the batter to be slightly lumpy to maintain a light texture when baked.

Step 5: Assemble and Bake

Spread about half a cup of the cornbread batter evenly over the chili in each ramekin. Place all the ramekins on a baking sheet to catch any spills. Pop them in the oven and bake for 20 to 25 minutes until the cornbread is golden, cooked through, and lightly crisp on top.

How to Serve Chili Pot Pies with Cornbread Crust Recipe

The image shows three white textured ramekins with a golden brown cornbread crust on top. The front ramekin has a portion of the crust removed, revealing a filling underneath made of red tomato sauce with chunks of brown meat and white beans. The cornbread layer looks soft and crumbly, sitting above the hearty, chunky filling. The ramekins are placed on a white marbled surface, and some crumbs are scattered around the front dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Once the pot pies are fresh out of the oven, sprinkle some shredded cheese on top if you want an extra melty touch. A dollop of creamy yogurt or sour cream adds a cooling contrast that perfectly balances the warmth and spice of the chili beneath.

Side Dishes

This hearty main dish pairs wonderfully with light, fresh sides such as a crisp green salad, steamed vegetables, or roasted corn. The crispness and brightness of these sides cut through the richness and add a lovely variety of textures to your meal.

Creative Ways to Present

Serve these pot pies in their ramekins for an individual, rustic look, or place them on a large platter with a scattering of fresh herbs for a family-style meal. For a fun twist, top each pie with some pickled jalapeños or a drizzle of hot sauce to amp up the heat.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from this Chili Pot Pies with Cornbread Crust Recipe, let them cool completely before covering tightly and storing in the refrigerator. They will keep well for up to three days while retaining their flavor and texture.

Freezing

For longer storage, freeze the cooled pot pies in airtight containers or individually wrapped in plastic wrap and foil. They can be frozen for up to two months. When ready to enjoy, thaw overnight in the fridge before reheating to preserve the best taste.

Reheating

Reheat your pot pies in a preheated oven at 350°F for about 15-20 minutes or until heated through. Avoid microwaving if possible, as the cornbread crust can become soggy. Crisping it up in the oven restores its delightful texture.

FAQs

Can I use regular chili instead of roasted red pepper chili?

Absolutely! Any chili you love or have on hand will work perfectly in this recipe. The roasted red pepper chili adds a smoky twist, but feel free to customize according to your taste or leftovers.

Is it possible to make the cornbread crust gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Just be sure to use one that contains xanthan gum or another binding agent to maintain the crust’s structure.

Can I prepare these pot pies ahead of time and bake them later?

Yes, you can assemble the pot pies, cover them with plastic wrap, and refrigerate for up to a day before baking. Just add a couple extra minutes to the baking time if baking straight from the fridge.

What can I substitute for buttermilk in the cornbread crust?

If you don’t have buttermilk, mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes. This homemade buttermilk substitute will lend the same tang and tenderness to the crust.

Can I add vegetables or beans to the chili before making the pot pies?

Definitely. Adding ingredients like black beans, corn, or diced bell peppers can boost the nutrition and texture of your chili. Just make sure the chili isn’t too watery to avoid a soggy cornbread topping.

Final Thoughts

There’s something truly special about enjoying a warm Chili Pot Pies with Cornbread Crust Recipe straight from the oven—a dish that feels like a hug on a plate. It’s an easy, creative way to give your chili new life with a comforting cornbread crust that’s both tender and a little crunchy. I promise once you try this, it’ll become a favorite go-to meal that’s perfect for any busy weeknight or casual gathering. Give it a whirl, and enjoy every bite of this cozy delight!