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Chili Pot Pies with Cornbread Crust Recipe

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4.4 from 9 reviews

This easy weeknight recipe transforms leftover chili into individual chili pot pies topped with a delicious cornbread crust. Baked to perfection, these pot pies are cozy, comforting, and perfect for a quick dinner or meal prep.

  • Total Time: 35 minutes
  • Yield: 4 individual pot pies

Ingredients

For Chili Pot Pies:

  • 4 cups Slow Cooker Roasted Red Pepper Chili

Cornbread Crust:

  • 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

Toppings:

  • Shredded cheese, to taste
  • Yogurt or sour cream, for serving

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the pot pies.
  2. Fill Ramekins with Chili: Spoon about 1 cup of the prepared Slow Cooker Roasted Red Pepper Chili into each of four 9-ounce ramekins, filling to about 1 inch from the top to leave room for the cornbread crust.
  3. Mix Dry Cornbread Ingredients: In a medium bowl, combine the all purpose flour, sugar, fine ground cornmeal, wheat germ, salt, and baking soda until evenly mixed.
  4. Combine Wet Ingredients: In a small bowl, whisk together the buttermilk, vegetable oil, and egg until smooth.
  5. Make Cornbread Batter: Pour the wet mixture into the dry ingredients bowl, stirring well until fully incorporated into a smooth batter.
  6. Top Chili with Cornbread: Spoon and gently spread about ½ cup of the cornbread batter evenly over the chili in each ramekin, creating a crust layer on top.
  7. Bake Pot Pies: Arrange the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the cornbread crust is golden and cooked through.
  8. Serve: Remove the ramekins from the oven and serve immediately, topped with shredded cheese and a dollop of yogurt or sour cream if desired.

Notes

  • Ensure chili is not too watery to prevent sogginess under the cornbread crust.
  • You can use homemade or store-bought chili as the base.
  • Wheat germ adds a nutty flavor and extra nutrition but can be omitted if unavailable.
  • Serve with your favorite toppings such as shredded cheese, sour cream, or fresh herbs for added flavor.
  • Use oven mitts when handling ramekins as they become hot during baking.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/chili-pot-pies-with-cornbread-crust-recipe/