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Chili Pot Pies with Cornbread Crust

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An easy weeknight recipe for chili pot pies: use up your leftover chili by baking them up in individual portions, topped with a delicious cornbread crust!

A simple recipe to use up leftover chili! Baked up in a personal-sized portion, and topped with a delicious cornbread topping!

Note: This is part of a series where I provide a base slow cooker recipe and three ways to enjoy the leftovers.  For the base Slow Cooker Roasted Red Pepper Chili, go here!

I’m back with the third recipe in our 3-in-1 chili series!  On Monday, I shared my recipe for Slow Cooker Roasted Red Pepper Chili, then yesterday I shared my ‘recipe’ for Leftover Chili Potato Nachos (although admittedly it barely qualifies as a recipe 😀 ), and today here we are again.  With more chili…in pot pie form!

In case you think I am crazy for chili, it’s actually kind of the opposite.  I do like chili.  The first day you eat it.  That’s pretty much where it ends.  Leftovers?  Not quite as exciting.

But with these leftover chili recipes, chili retains its excitement factor!  I could happily eat chili three days in a row 😉

A simple recipe to use up leftover chili! Baked up in a personal-sized portion, and topped with a delicious cornbread topping!

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A simple recipe to use up leftover chili! Baked up in a personal-sized portion, and topped with a delicious cornbread topping!

If you’ve read my blog for a long time…and I mean a LONNNNNG time….then you know that I used to have a recipe for chili pot pies.  I took it down ages ago because A) I wasn’t super happy with the flavor of the chili and B) The cornbread crust was just not my favorite.

But I knew I would keep the concept in mind for future use and here we are!  Future use!  Present use.  You know what I mean 😉

For the cornbread crust, I adapted my favorite cornbread recipe, which is from Javas, an awesome coffee house/restaurant I used to work at back in the day.  It is fluffy, moist, and has a touch of sweetness to balance out the savory chili!

A simple recipe to use up leftover chili! Baked up in a personal-sized portion, and topped with a delicious cornbread topping!

A simple recipe to use up leftover chili! Baked up in a personal-sized portion, and topped with a delicious cornbread topping!

Best of all, this recipe is ready in just over 30 minutes.  SO fast and so easy!

Plus, with personal-sized portions, you don’t have to share 😉

Happy Wednesday, friends!  We are half-way to Friday!!!

Check out the other recipes in this series:

The base recipe: Slow Cooker Roasted Red Pepper Chili

Slow Cooker Roasted Red Pepper Chili-4 copy

Leftover Chili Potato Nachos

Chili potato nachos

Leftover Chili Tortilla Stacks

Leftover chili tortilla stacks

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Chili Pot Pies with Cornbread Crust
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

An easy weeknight recipe for chili pot pies: use up your leftover chili by baking them up in individual portions, topped with a delicious cornbread crust!

Course: Dinner
Cuisine: American
Servings: 4
Ingredients
For Chili Pot Pies:
Cornbread Crust
  • 1/2 cup all purpose flour
  • 2 tablespoons sugar
  • 1/2 cup cornmeal fine ground
  • 1/4 cup wheat germ
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2/3 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
Toppings
  • shredded cheese
  • yogurt/sour cream
Instructions
  1. Pre-heat oven to 375°F.
  2. Spoon about 1 cup of chili into each of four 9 ounce ramekins (fill to around 1 inch from the top of the ramekin) and set aside.
  3. In a medium bowl, mix together all of the dry cornbread crust ingredients.
  4. In a small bowl, stir together the buttermilk, vegetable oil and egg. Mix the wet ingredients into the dried ingredients.
  5. Spread about a ½ cup of the cornbread mixture over the chili in each ramekin.
  6. Place the ramekins on a baking sheet and bake for 20-25 minutes, until cornbread is cooked all the way through.
  7. Serve immediately

Cornbread crust adapted from Bulkley Valley Cancer Care Cookbook (Javas Coffee House)

Products used in this recipe:

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Comments

  1. If you don’t have time to make the Corn bread topping from scratch could you use a box brand corn bread instead? Maybe Jiffy

    Reply

    • Hi Angie, my apologies for not replying sooner. I haven’t made this recipe without the wheat germ, but it is my understanding that you would need to replace it with flour. I would think you would replace it 1:1 but I’m not 100% on this. If you try it, it would be great if you’d report back how it worked out!

      Reply

  3. I know this is very easy as-is, but I have a package of cornbread mix I’ve been wanting to use up. Do you think I could use that over the chili?

    Reply

    • Hi Chelsea! I really can’t say for sure. You could try it and scoop the same amount of cornbread batter as I’ve mentioned in the recipe, but I would definitely put a cookie sheet underneath them. I think it should work, worst case scenario it will run over and (maybe) burn on the cookie sheet?

      Reply

  10. This is such a fun way to use leftover chili! If you’re going to have your cornbread anyway, why not bake it on top?? Love this idea and I can’t wait to try it!

    Reply

  13. Your series are totally genius, Denise! I actually have left over chili in the refrigerator right now and these pot pies look like the perfect way to use them up! LOVE that they are individual size, because this chic doesn’t like to share! 😉 And that cornbread crust looks delicious! YUMM! Cheers, doll!

    Reply

  15. I make something almost EXACTLY like this for my family! The personal-size is just so fun and everyone always loves it! I mean, it’s both chili AND cornbread in mini size, so how could you ever go wrong?? I’m definitely going to have to try your version!

    Reply

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