Chili Pot Pie

• When I have ground beef, I love making this sweet and spicy chili - it's full of diced onions, green peppers, and chili seasoning.
• Leftover turkey, or lean ground turkey, makes tasty turkey chili, and I really love this slow cooker chicken chili recipe with dark red kidney beans and a bit of BBQ sauce.
• And while it's not as common, pumpkin chili is totally delish, too. Don't worry, it's still a savory chili!
• If you prefer, give this hearty vegan chili with butternut squash, pasta, and fire-roasted tomatoes a try.

❤️ Why You'll Love This Recipe

Pot pies are always a great family dinner, but what I really love about this dish is that it's a pot pie with no pie crust needed! Here are a few other reasons to love our chili cornbread bake:

• it's a great way to use up leftover chili
• only a handful of simple ingredients
• ready in about 35-40 minutes

🧂 Ingredients

Here is what you'll need to make this easy dinner of cornbread chili pie:

• leftover homemade chili
• Jiffy cornbread mix
• milk
• egg

This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.

🔪 Instructions

1. Spray a pie plate with nonstick cooking spray.
2. Spoon the leftover chili into the prepared pan.
3. In a mixing bowl, combine the cornbread mix with the egg and milk.
4. Spoon cornbread mixture over the top of the chili.
5. Bake for 25-30 minutes in a 350-degree oven until golden brown.

🥄Equipment

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Here is what you will need to make this easy recipe:

• Mixing Bowl
• Whisk
• 9" Pie Plate
• Rubber Spatula

⭐ Tips

✔️ If you have a lot of leftover chili, portion it into gallon size freezer bags so that you can just take out exactly how much you need to make this yummy family dinner. It thaws perfectly in the fridge overnight.

✔️ Since ovens vary, so does the baking time. I suggest using a tester to check if the cornbread is done: insert the toothpick into the cornbread crust. If the tester comes out clean or with a few crumbs, you're good to go.

🍲 Storage

To Store: Chili cornbread pot pie can be stored in the fridge for 3-4 days. Be sure to keep leftovers in an airtight container.

To Reheat: Microwave individual servings in 30 second intervals until heated through.

📖 Variations

The first time you try any new recipe we recommend that you make it just as it is written on the recipe card since that is how the recipe has been tested. However, the next time you make our recipe, you might want to try one of these ideas:

• Short on time? Use store-bought canned chili - no judgment here!
• Add a layer of shredded cheese between the chili and cornbread before baking.
• This can also be made in a 12-inch skillet, square baking dish, or casserole dish.
• If you prefer, use store-bought or homemade biscuit dough instead of cornbread mix for the top crust.
• If you're a little shy of 4 cups of chili, add some additional chili beans or whole kernel corn to the leftover chili.
• Use ramekins or mini pie plates to make individual pot pies.
• If you like spice, add a sprinkle of chili powder on top of the cornbread crust.

🍴 Serving Suggestions

Serve this great meal with your favorite chili toppings like sour cream, cheddar cheese, sliced jalapenos, tortilla chips, or even some sliced avocado or homemade guacamole.

I love adding a little bit of freshness by garnishing with chopped cilantro or green onions or serving with fresh salsa or pico de gallo on top.

😋 Similar Recipes

If you like pot pie recipes, then you're going to need to check out these delicious recipes for another night!

• Ham Pot Pie - with puff pastry crust - great for holiday leftovers
• Beef Pot Pie - rich and savory made-from-scratch sauce
• Chicken Pot Pie - classic comfort food with a flaky crust
• Turkey Pot Pie - perfect for a cold day

Still have more leftover chili? Try our cheesy chili potato skins or chili stuffed peppers!

Related: What to do with Leftover Chili