Recipe by love my kids
"Simple, inexpensive -- and my children gobble it up! My 9 year-old has even made this for us. :0) Note: you will need whatever ingredients the cornbread mix calls for. Jiffy® calls for 1 egg and 1/3 cup milk. Egg substitute works well, too."
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2 (15 ounce) cans
turkey chili with beans, undrained
1 (8.5 ounce) package
corn bread/muffin mix
shredded Cheddar cheese, or as desired
sour cream, or as desired
This is my recipe and I've made it many more times since I first submitted it. I have found that it usually takes longer to bake. Unfortunately, the inside does not cook as fast as the outside. If you bake it for 20 minutes, cover lightly with foil and bake another 20 minutes you will have a nice crust that is cooked all the way through.
I halved this recipe because we are only two, and I only had one can of chili. After reading about the time issues some people were having, I divided the chili between two bowls and gently warmed them a little in the microwave before spreading the cornbread batter over the top, so it only took about 25 minutes to bake. I forgot to add cheese before that layer, and I think that would have improved the dish. Also, I think my cornbread layer came out too thick, like the batter would have spread better if it'd been a little thinner in consistency (maybe my egg was on the small side?). If there's a next time, I'll go with my gut and add a little more milk. I'll also try a different brand of chili, or maybe try this when I have some of my own chili leftover.
I really liked how easy and fast this was to make. The flavor was also very good. I have not had canned turkey chili before but found that I could barely tell he difference from the beef kind. The cooking time specified in the recipe worked fine for me.
Super Quick and EASY
I made this today and read all of the reviews first. I took two cans of turkey chili and beans from Trader Joe's and poured them into a 9x13 oblong baking dish sprayed with pam. Then I sprinkled two kinds of cheese over the chili.
In a bowl, I mixed one box of Jiffy Cornbread mix with one egg, and added 1 can of creamed corn and about a quarter cup of milk. I mixed it up and poured it over the chili and cheese. I put it in a 375 degree oven for 45 minutes. Took it out and put more cheese on the top, put the foil back on for 10 minutes.
I served this with sour cream, olives, and Pace picante sauce. It is a family family fave now. From the Baer Family in Tacoma, WA
Great go to recipe. I've already made this three times. Following other reviewers suggestions I cook for 20 minutes uncovered and 20 more minutes covered with foil. After putting the chilli in I top it with about a cup of shredded cheddar cheese. I've made it with turkey chilli and original chilli either way it turns out delicious.
Great, easy dinner. Have made multiple times now and in order to cook all the way need to bake for 20 min, then cover with foil and bake another 20.
* Percent Daily Values are based on a 2,000 calorie diet.
Speedy Chili Pot Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 72
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