Speedy Chili Pot Pie Recipe - Allrecipes.com
Speedy Chili Pot Pie Recipe
  • READY IN 30 mins

Speedy Chili Pot Pie

Recipe by  

"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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Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
  3. Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.
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Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2011

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.

 
Most Helpful Critical Review
Mar 03, 2014

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.

 
Apr 17, 2012

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.

 
May 04, 2011

Super Quick and EASY

 
Feb 19, 2013

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.

 
Aug 30, 2011

really good

 
Oct 30, 2014

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

 
Feb 06, 2014

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.

 

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Nutrition

  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 42.2 g
  • 14%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 1372 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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