Pot pie is one of my favorite comfort foods to eat in the winter. Chili Pot Pie with Cornbread Crust is a spin on the classic that's a meal-in-a-bowl.
All you need is some leftover chili and the ingredients to top it all with! No need for crackers or bread with this dish, everything is all in one bowl!
Ingredients:
For the chili pot pies
- 4 cups prepared chili
For the 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
- â…” cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
For the toppings
- shredded cheese
- yogurt/sour cream
- parsley
Directions:
Preheat oven to 375 degrees.
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.
