Chili Pot Pies with Cornbread Crust

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:

The base recipe: Slow Cooker Roasted Red Pepper Chili

Leftover Chili Potato Nachos

Leftover Chili Tortilla Stacks

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Chili Pot Pies with Cornbread Crust

5 from 2 votes

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

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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!

4

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 cornmeal fine ground
• ▢ ¼ cup wheat germ
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon baking soda
• ▢ ⅔ cup buttermilk
• ▢ ¼ cup vegetable oil
• ▢ 1 large egg

Toppings

• ▢ shredded cheese
• ▢ yogurt/sour cream

Instructions 

• 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

Nutrition Information

Serving: 1pot pie, Calories: 627kcal, Carbohydrates: 69g, Protein: 23g, Fat: 32g, Saturated Fat: 19g, Cholesterol: 89mg, Sodium: 1823mg, Potassium: 1148mg, Fiber: 15g, Sugar: 11g, Vitamin A: 988IU, Vitamin C: 4mg, Calcium: 175mg, Iron: 11mg

Author: Denise Bustard

Course: Dinner

Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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

Products used in this recipe: