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!
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 😉
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!
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:
For Chili Pot Pies:
- ½ cup all purpose flour
- 2 tablespoons sugar
- ½ cup cornmeal fine ground
- ¼ cup wheat germ
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅔ cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
- shredded cheese
- yogurt/sour cream
- Pre-heat oven to 375°F.
- 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.
- In a medium bowl, mix together all of the dry cornbread crust ingredients.
- In a small bowl, stir together the buttermilk, vegetable oil and egg. Mix the wet ingredients into the dried ingredients.
- Spread about a ½ cup of the cornbread mixture over the chili in each ramekin.
- Place the ramekins on a baking sheet and bake for 20-25 minutes, until cornbread is cooked all the way through.
- Serve immediately
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Cornbread crust adapted from Bulkley Valley Cancer Care Cookbook (Javas Coffee House)