By: Denise Bustard30 Comments
Posted: 1/13/16Updated: 8/28/20
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An easy weeknight recipe for chili pot pies: use up your leftover chili by baking them upin 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 threedays 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 over30 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 7 votesPrep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
Print Rate
An easy weeknight recipe for chili pot pies: use up your leftover chili by baking them upin 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:
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Read more...
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Reader Interactions
Leave a Comment
Mike says
9 oz portion cups. I don’t have any. Do you recommend to but them. If not what size pan should I use. A pie pan work. Mike
Reply
Denise Bustard says
Hi Mike! I've only made this using the 9 oz cups...I bet a pie pan would work, however I'm unsure on the cook time. Would you let me know how it goes if you give it a try?
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Judy says
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
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Denise says
Hi Judy, I believe that would work just fine! I'd make sure to have them on a baking sheet just in case it overflows 😉 Let me know how it turns out!
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Denise says
YES! I love the cook once eat twice technique 🙂 Thanks, Andrea!
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angie says
can this recipe go without the wheat germ? will that effect the amount of flour?
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Denise says
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!
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Chelsea says
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?
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Denise says
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?
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Denise says
Thanks so much, Summer!
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Denise says
Thanks so much, Krishna! Although the base chili is actually not spicy, but you could add some cayenne to spice it up 🙂
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Manali @ CookWithManali says
Wow what a fun way to use leftover chili! looks very delicious!
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Denise says
Thanks so much, Manali! They are fun 🙂
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Alice @ Hip Foodie Mom says
I love this!! the cornbread on top is genius!!
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Ashley@CookNourishBliss says
Oh my! That cornbread crust!! I LOVEEE that idea!
Happy weekend!!! 🙂
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Jennifer @ Show Me the Yummy says
That cornbread crust is absolute perfection. <3
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marcie says
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!
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Cathleen @ A Taste Of Madness says
Oh wow, I love it!! The future use of the concept is the best 🙂
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Denise says
Ha ha! Thanks, Cathleen 🙂
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Chelsea @chelseasmessyapron says
What a delicious and truly creative dish! This sounds absolutely amazing! 🙂
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Denise says
Thanks so much, Chelsea 🙂
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Cheyanne @ No Spoon Necessary says
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
Denise says
You are way too sweet, Cheyanne 🙂 I feel like I always end up with leftover chili and don't want to eat it as is! Cheers and happy weekend!
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Zainab says
What a great series!! We make a lot of chili and just freeze leftovers but these are exciting ways to use that! Love the cornbread topping here!
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Denise says
It does freeze so well, doesn't it? Thanks so much, Zainab!
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Rhonda says
Would you freeze them before or after you bake them
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Denise says
Hi Rhonda, I've never tried freezing them, and really can't say. I don't think the cornbread would hold up well baked or in batter form. Let me know if you try it!
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Sarah @Whole and Heavenly Oven says
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!
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Denise says
I like the personal size because it's the perfect portion size...I always take too much 🙂 Thanks, Sarah!
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Denise says
Thanks so much, Rachel! I love cornbread anything 🙂
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