Jody's Chilean Pot Pie

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Jody Rioux 2

"Makes awesome leftovers; just heat individual pie for 3 to 4 minutes in the microwave."
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2 h 10 m servings 1034 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 1034 kcal
  • 52%
  • Fat:
  • 64.7 g
  • 100%
  • Carbs:
  • 67.1g
  • 22%
  • Protein:
  • 48.1 g
  • 96%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 3725 mg
  • 149%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  • Ready In

  1. Soak raisins in beef broth in a bowl for 1 hour.
  2. Preheat oven to 425 degrees F (220 degrees C). Unroll pie crust and place a ramekin, top side down, onto crust. Press lightly to make a circle. Repeat 5 more times to make 6 circles in all; cut out circles.
  3. Crumble ground beef into a large skillet, place over medium heat, and cook and stir until beef is browned, 10 to 15 minutes. Stir paprika, cumin, salt, and black pepper into ground beef. Drain raisins, reserving beef broth, and stir raisins and olives into beef mixture.
  4. Melt butter in a large saucepan over medium heat; stir flour into hot butter until thoroughly combined. Gradually stir reserved beef broth into flour mixture, reduce heat to medium-low, and bring to a simmer. Cook until sauce is thickened, about 5 minutes; season with salt and black pepper. Stir ground beef mixture into beef sauce.
  5. Spoon beef mixture into ramekins and top each with a pie crust circle, pressing crusts down onto edges of ramekins to seal. Cut several holes into top of each crust with a sharp knife. Set pot pies onto a baking sheet to contain drips.
  6. Bake in the preheated oven until crusts are browned, 20 to 25 minutes.


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I haven't actually tried it but it's very similar to the empanadas we used to make just across the Andes, in Tucuman, Argentina. Our family has also adapted it to a pie. It is indeed very good. ...

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