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!
![](https://www.shared.com/content/images/2017/01/2171757399-3.jpg)
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.
![](https://www.shared.com/content/images/2017/01/2171757399-3-1.jpg)
![](https://www.shared.com/content/images/2017/01/2171757399-3-2.jpg)
In a medium bowl, mix together all of the dry cornbread crust ingredients.
![](https://www.shared.com/content/images/2017/01/2171757399-3-3.jpg)
![](https://www.shared.com/content/images/2017/01/2171757399-3-4.jpg)
![](https://www.shared.com/content/images/2017/01/2171757399-3-5.jpg)
![](https://www.shared.com/content/images/2017/01/2171757399-3-6.jpg)
In a small bowl, stir together the buttermilk, vegetable oil and egg. Mix the wet ingredients into the dried ingredients.
![](https://www.shared.com/content/images/2017/01/2171757399-3-7.jpg)
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.
![](https://www.shared.com/content/images/2017/01/2171757399-3-8.jpg)
Serve immediately.