Chili Pot Pie with Cornbread Crust

Pot Pies are one of my favorite winter time meals. They are a very hearty meal that warms my family up. To shake things up a bit I decided to make a Chili Pot Pie with Cornbread Crust. The principles are about the same as making a classic chicken pot pie but this baby is filled with delicious chili. People will think you spent hours creating this masterpiece but the truth is it's SO easy.

Basically, you just make the chili and cover it with cornbread batter. The end result is amazing! The comforting chili pairs perfectly with the rich and flavorful fluffy cornbread that's baked to perfection. The best part is you don't need anything extra to sop up the chili. The cornbread is built right in!

Serve with your favorite chili toppings like cheese or sour cream. Or with side dishes like coleslaw or potato salad. Whatever floats your boat will pair perfectly with this meal.

5 from 2 votes

Print

Chili Pot Pie with Cornbread Crust

Want a casserole the whole family will love? This Chili Pot Pie With Cornbread Crust is a fun Tex-Mex variation of the classic family favorite.

Course Dinner, Lunch, Main Dish

Cuisine Tex-Mex

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour 15 minutes

Servings 6 people

Ingredients

Chili

• 1 lb lean ground beef
• 1 medium onion diced
• 1 cup frozen corn kernels
• 14 oz can pinto beans
• 2 tbsp cumin divided in half
• 2 tsp chili powder divided in half
• 1 tbsp garlic powder
• 2 tbsp all purpose flour
• 28 oz can crushed tomatoes
• 14 oz can diced tomatoes with green chilies

Cornbread Crust

• 2 cups yellow cornmeal
• 2 cups whole milk
• 2 cups all purpose flour
• 1 tsp salt
• 2 tbsp sugar
• 2 eggs

Instructions

1. Preheat oven to 425F. Combine diced onion with half cumin, half chili powder, and garlic powder with 1 tbsp vegetable oil in a heavy-bottom large saucepan. Cook onions over medium heat until fragrant and softening.
   
2. Add ground beef and break up, then cook with onions over high heat until browned
   
3. Add corn, pinto beans, remaining cumin and chili powder and cook for 1-2 minutes to combine flavors.
   
4. Add crushed tomatoes and diced tomatoes and stir through. Bring to a bubbling heat for 5 minutes and then turn down to a simmer. Sprinkle chili with 1-2 tablespoons of flour and then stir through chili to thicken sauce. Simmer for 15-20 minutes until chili sauce is very thick.
   
5. While chili simmers, sift flour, and add cornmeal, salt, and sugar. Stir to combine. Add milk and then eggs and whisk until completely combined. Let stand to thicken while chili finishes thickening.
   
6. Take chili from heat and pour into an oven-proof, deep ceramic baking dish.
   
7. Spread cornmeal mixture on top of chili.
   
8. Bake for 25-30 minutes until cornbread is hard to ‘tap’ and lightly browned on top. Remove pot pie from oven and then let stand for 15 minutes before serving. Serve, eat, and enjoy!
   

Disclosure