SPEEDY CHILI POT PIE
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.
Provided by love my kids
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 42.2 g, Cholesterol 57.2 mg, Fat 8 g, Fiber 4 g, Protein 16.3 g, SaturatedFat 2.5 g, Sodium 1371.8 mg, Sugar 8.3 g
BAKED CHILI CORNBREAD POT PIE
Seasoned beef and black beans are topped with cornbread batter and popped in the oven for a chili bake that makes a great potluck dish!
Provided by AllieGeekPi
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
- Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
- Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 33.8 g, Cholesterol 76.4 mg, Fat 17.4 g, Fiber 6.1 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 1059.4 mg, Sugar 5.4 g
CHILI POTPIES
Welcome your family in from the cold with these individual potpies. The L&T Test Kitchen created a simple corn bread crust that perfectly complements a filling of tangy chili.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and green pepper in oil until tender. Stir in the tomatoes, beans, tomato sauce, chili powder, brown sugar and cumin. Bring to a boil. Reduce heat to low; heat, uncovered, while preparing crust. , In a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in butter and enough milk to form a ball. On a lightly floured surface, roll dough into a 12-in. circle. Using an inverted 10-oz. baking dish as a guide, score four circles. Cut out circles. Cut a small circle in the center of each pastry (discard or reroll cutouts and use as decoration). , Coat four 10-oz. baking dishes with cooking spray. Fill with chili; top each with a dough circle. Tuck in edges of dough to seal. Bake at 375° for 13-17 minutes or until edges of crust are lightly browned.
Nutrition Facts : Calories 354 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 930mg sodium, Carbohydrate 67g carbohydrate (14g sugars, Fiber 14g fiber), Protein 13g protein. Diabetic Exchanges
GREEN CHILI POT PIE
Steps:
- Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water. Knead dough, and cut into 2 pieces. With a rolling pin, roll out each crust large enough to cover a pie pan. Place 1 crust in a pie pan and remove excess crust. Refrigerate until ready to use. Set aside remaining crust in the refrigerator.
- Filling: In a bowl mix lime juice, tequila, Greek seasoning, and chicken breasts. Let marinate in refrigerator for 2 hours.
- Preheat a grill or grill pan. Grill chicken until cooked through and juices run clear. Let cool and shred.
- Preheat the oven to 375 degrees F.
- In a medium saucepan, melt butter over medium heat. Add onions and cook until onions are soft, about 5 minutes. Add garlic and let cook for 1 minute. Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles. Stir in 1/2 cup of milk and 1 1/2 cups of cheese. Cook over medium heat for 10 minutes. Add shredded chicken and remove from the heat.
- Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust. Cut small slits in top crust and flute edges. Mix 1/4 cup of water with remaining 1 egg and beat well. Brush the egg mixture over the top crust.
- Bake for 30 minutes or until golden brown. Let cool 5 minutes.
WHITE CHICKEN CHILI POT PIE
This is a White Lily recipe - I really enjoy their website and the unique twists they put on recipes.
Provided by Pinay0618
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. In large skillet, cook onion in olive oil for 4 minutes or until onions are transparent.
- Add green chilies, cumin, salt, red pepper flakes and White Lily All-Purpose Flour. Stir for 2 minutes, or until thick and the flour has slightly browned. Add beans and chicken broth.
- Bring to a boil. Simmer 10 minutes or until thickened.
- Add diced cooked chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
- Prepare cheese biscuit crust by combining White Lily Self-Rising Flour, cheese, milk and egg. Spread dough over chili. Bake 25 minutes or until biscuit crust is golden brown.
Nutrition Facts : Calories 394.9, Fat 13, SaturatedFat 6.7, Cholesterol 63.2, Sodium 1347.1, Carbohydrate 47.7, Fiber 9.1, Sugar 2, Protein 22.5
CHILI POT PIE
Make and share this Chili Pot Pie recipe from Food.com.
Provided by Karen..
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°F In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked. Drain.
- Stir in bell pepper, mushrooms, chili powder, beans, pizza sauce and soup. Cook about 5 minutes, stirring occasionally, until mixture comes to a simmer. Spoon hot mixture into ungreased 2 1/2-quart casserole.
- Separate dough into 5 biscuits. Cut each in half crosswise; place, cut side down, around edge of hot mixture. Sprinkle with cheese.
- Bake 15 to 20 minutes or until biscuits are golden brown and no longer doughy on bottom.
Nutrition Facts : Calories 789.7, Fat 35.1, SaturatedFat 15, Cholesterol 110, Sodium 1695.2, Carbohydrate 73.8, Fiber 11.8, Sugar 10.9, Protein 44.8
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- Press a layer of dough into your pie plate. Paint with egg wash and bake at 375 degrees for 5 minutes. Allow to cool completely.
- Paint egg wash on outer edges of lower pie crust, then place top layer of pie crust over the pie. Press edges down with a fork to seal, brush entire top with egg wash, then cut a few slits in the top to vent.
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