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Chili Pot Pie with Cornbread Crust Is a Meal-In-A-Bowl

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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!

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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
  • ⅔ cup buttermilk
  • ¼ cup vegetable oil
  • 1 large egg

For the toppings

  • shredded cheese
  • yogurt/sour cream
  • parsley


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.

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In a medium bowl, mix together all of the dry cornbread crust ingredients.

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In a small bowl, stir together the buttermilk, vegetable oil and egg. Mix the wet ingredients into the dried ingredients.

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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.

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Serve immediately.

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