Does your family love pot pie? I can tell you that it’s a favorite of mine. I love to make chicken pot pie, I don’t know why that is, it’s just one of my favorite dishes to make. Pot pies make a great cold weather meal.
Recently, I was making chili along with cornbread for dinner and had pot pie on the brain so decided to try a pot pie version. It worked beautifully!
Helpful Hint: Next time you have chili leftover, freeze it and try this pot pie version for another dinner night meal.
To start, make a batch of chili.
Brown some ground beef with minced onion (dried or cut your own) and garlic.
Next, add some seasonings. I used coriander, smoked paprika, mexican oregano, chili powder and cumin. Season with salt and pepper to taste.
Beer is my liquid of choice but if you prefer, just plain water or beef broth works fine. Then add some crushed tomatoes.
And beans. I know, I know, it’s a huge divisive issue among people and particularly Texans. Full disclosure, my hubby disagrees with beans in chili and we have argued this point for 32 plus years. However, since I am the cook, it gets done my way. I like beans in my chili! Once chili has had a chance to simmer, pour it into a deep pie dish.
Note: I made this chili thicker than my usual since I was making it into a pot pie. You can add a flurry of flour and water to thicken if you wish. Mine came out thick enough so I didn’t do that.
Cornbread is very easy to make but what makes this even easier is a batch of Jiffy corn muffin mix. It’s wonderful AND easy! Just add egg and milk!
Pour the batter as evenly as you can over the chili.
Use a spatula to help with the even distribution but be careful not to mix it into the chili below. Then bake according to the package directions.
The cornbread bakes beautifully right on top of the chili. Yummy!
Enjoy!
Chili and Cornbread Pot Pie
Ingredients
- 1 lb ground beef
- 1 T minced onion
- 2-3 cloves garlic grated or finely chopped
- 1 1/2 T chili powder
- 1 Tbsp smoked paprika
- 1 Tbsp cumin
- 1 t mexican oregano
- 1 t coriander
- 1 15 oz can crushed tomatoes
- 1 15 oz can Ranch Style beans or pinto beans optional
- 1 cup beer
- 2 t salt
- 1/2 t pepper
- 1 8.5 oz box Jiffy corn muffin mix
- 1 egg
- 1/3 cup milk
Instructions
-
In a dutch oven, brown ground beef with minced onion and garlic. Drain if necessary.
-
Add seasonings, tomatoes, beer, and beans. Salt and pepper to taste.
-
Bring to boil and simmer about 30 minutes. The sauce should be fairly thick. If not, add 2 T flour to 1/4 cup water and mix into chili. Preheat oven to 400.
-
Pour chili into a deep dish pie pan. Make cornbread mix according to directions on package. Evenly pour batter on top of chili, spread carefully for even distribution. Bake in 400 degree oven for 15-20 minutes.
