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This Chili Pot Pie is served in an individual sized pot with a homemade cornbread crust. The perfect dinner idea for the family on a cold winter day.
The weather here is absolutely freezing right now! In fact, it’s actually way below freezing. We have been hiding under blankets and making so many of our favorite winter comfort foods. If you’re looking for more dinner recipes to warm your belly check out our Cheeseburger Soup, Crock Pot Pizza Casserole or Instant Pot Potato Soup.
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I made this tonight for dinner. It was delicious. I don’t have individual ramekins, so I used a small casserole dish and a jiffy corn muffin mix for the topping. It is definitely going into my fall/winter meal rotation!
Chili Pot Pie
I love chili so much. It’s one of my favorite meals ever and it’s fun to try new ways to make it! Don’t you think these would also be really great for a Super Bowl party?
Chili Ingredients:
- Ground Beef
- Tomato Sauce
- Kidney Beans
- Chili Seasoning
Cornbread Ingredients:
- Flour
- Sugar
- Cornmeal
- Salt
- Baking Soda
- Buttermilk
- Oil
- Egg
How To Make A Chili Pot Pie
The first thing to do when making this dish is cook the ground beef thoroughly. Drain it and add the beans, chili seasoning and tomato sauce. Easy so far, right?
To make the cornbread, mix the dry ingredients all together in one bowl, and the wet ingredients in a second bowl. Then, add the wet to the dry.
Get four ramekin dishes and spoon into each, one cup of chili and then half a cup of cornbread batter.
Bake for about 25 minutes and if you want, you can top with cheese and sour cream.
This recipe is for four people which is great for most families. If you need to make more, just double up the recipe.
More Chili Recipes
Add as Google Trusted SourceChili Pot Pie with Cornbread Crust
Ingredients
Chili Ingredients:
- 1 lb. ground beef
- 2 8oz cans tomato sauce
- 1 15oz can kidney beans
- 1 1.25oz packet of chili seasoning
Cornbread Ingredients:
- 1/2 cup all-purpose flour
- 2 Tbsp. granulated sugar
- 3/4 cup cornmeal, finely ground
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2/3 cup buttermilk
- 1/4 cup canola oil
- 1 egg
Toppings:
Instructions
- Preheat oven to 375 degrees F.
- In a skillet over medium-high heat, brown ground beef and drain excess fat.
- Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil and then cover.
- Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
- Mix all dry cornbread ingredients in a medium sized bowl.
- Stir together wet ingredients and mix into the dry ingredients.
- Spoon 1 cup of chili into four 9oz. ramekins. Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.
- Bake until cornbread in cooked all the way through, about 20-25 minutes.
- Serve immediately with cheese and sour cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I haven’t made this yet, but I’m going to for my fiancé and I on New Year’s Eve. Can I use a cornbread mix instead of making the cornbread from scratch? Would the baking time be different?
Yes, you can use a mix. Baking time should be similar.
Loved it! I made fir 0ne and it used 6 ramekins. I always add a small can of cream corn. Perfect meal.
I love this will have to try it
yum
Very tasty. I had Jiffy mix so used that, otherwise no changes. Only thing I was little disappointed in is that the cornbread texture was a little off. It seemed like the cornbread absorbed liq. from the chili and the bottom half was kind of steamed. Top was browned, cracked n sprung back like it should. Chili was starting to bubble around the edges so cooking longer wouldn’t have helped. Tasted really good but the cornbread didn’t have that crumbly interior. Next time I might cook the cornbread on a small sheet pan and cut out servings or looking for other suggestions. I usually just make cornbread on the side in a cast iron skillet but this was more “fun”.
Yum
I made this tonight for dinner. It was delicious. I don’t have individual ramekins, so I used a small casserole dish and a jiffy corn muffin mix for the topping. It is definitely going into my fall/winter meal rotation!
Thank you! I was hoping I could cook it in a small dish. Thank you for the comment. Now I know I can.
How long did you cook for that way?
What size casserole dish?
I’m gonna make this looks good
Am certainly going to try this! Thanks!!
This recipe sounds great! But since this is a 1 person household, can the extras being frozen to be eaten later?
I don’t think the ingredients would freeze very well.
I think if you just froze the chili it would be ok. Just thaw and add the cornbread when ready to bake.
I use epicure cornbread and chillie and both freeze separately so I’d imagine they’d be fine together since you can freeze chicken pot pies made with cornbread.
Cornbread and chili separately freeze well, so I don’t see why it can’t be frozen together.
I am also single. I wrap them well in aluminum foil and freeze them all the time. I let them defrost and then heat them in my toaster oven as I want them.
I doubled the recipe, used larger ramekin bowls and used Fleischman’s cornbread box mix (I used the baking instructions for the cornbread) It was delicious!!I will definitely make this recipe again!!
Kathy, thank you or that hint about the cornbread box mix!
Can this be done as a casserole insted of i individual ramikins?
Just saw this and read the comments, wondering the same, did you ever try it?
Yes. I’ve done it and it comes out the same. Might need to adjust cooking time.
I want to make this, yummy!