Chili Pot Pie with Cornbread Crust

Featured in Delicious Main Course Recipes for Every Occasion.

Chili Pot Pie with Cornbread Crust brings together two classic comfort foods in one delicious, satisfying dish. This creative twist starts with a simple yet flavorful beef chili base - ground beef simmered with tomato sauce, kidney beans, and chili seasoning for that familiar, warming taste we all love. What makes this recipe special is the golden cornbread topping that bakes right on top of the chili, creating individual pot pies that are both impressive and comforting. The cornbread develops a perfect crust while staying tender inside, soaking up just enough of the chili's savory flavors. Served in individual ramekins, these pot pies make for a beautiful presentation that's sure to impress your family. Top with shredded cheese and sour cream for the ultimate comfort food experience that's surprisingly easy to prepare in just 40 minutes from start to finish.
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Updated on Sat, 01 Mar 2025 17:14:34 GMT
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Chili Pot Pie with Cornbread Crust transforms two beloved comfort foods into one extraordinary dish that satisfies cravings and warms the soul. This creative marriage features hearty, savory chili topped with a golden layer of sweet cornbread that bakes to perfect cakey deliciousness. Served in individual ramekins, each serving offers the ideal ratio of spicy, meaty chili to tender cornbread, creating a personal-sized comfort food experience that feels both rustic and special.

During a particularly cold snap last winter, I served these to my family, and my nephew who normally picks at his dinner asked for seconds before anyone had finished their first serving. The empty ramekins told the whole story.

Essential Elements

  • Quality ground beef: Creates the hearty chili foundation
  • Kidney beans: Add texture and protein to the filling
  • Tomato sauce: Provides rich base for the chili
  • Cornmeal: Creates authentic cornbread texture
  • Buttermilk: Develops tender crumb in the topping
  • Individual ramekins: Create perfect portion control
  • Proper layering: Ensures ideal chili-to-cornbread ratio
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Creating Perfect Pot Pies

Chili Development
Simmer until flavors meld but not too reduced. This crucial step creates the perfect consistency.
Cornbread Mixing
Combine wet and dry ingredients just until incorporated. Overmixing leads to tough cornbread.
Proper Assembly
Distribute chili evenly among ramekins. Apply cornbread batter carefully to create even coverage.
Baking Technique
Watch for golden brown crust without drying. Perfect doneness shows slight cracking on top.

My grandmother always said, "The best meals are the ones that make you feel hugged from the inside out." This chili pot pie honors that wisdom perfectly.

Perfect Pairings

Serve these hearty pot pies with a crisp green salad dressed with vinaigrette to cut through the richness. For a complete comfort food experience, offer additional toppings like sliced avocado, cilantro, and lime wedges for customization.

Creative Variations

Experiment with different chili bases like white chicken chili or vegetarian three-bean chili. Try adding corn kernels or diced bell peppers to the filling for extra vegetables, or incorporate cheese directly into the cornbread batter for additional richness.

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Storage Success

Store leftovers covered in the refrigerator for up to three days. The cornbread will absorb some of the chili moisture, creating an even more comforting texture when reheated. Warm gently in the oven for best results.

After perfecting this recipe through countless cold evenings, I've found that success lies in the details - the proper simmering of the chili, the gentle mixing of the cornbread, and the careful assembly of each component. Whether you're feeding a family on a busy weeknight or entertaining friends for a casual dinner, these Chili Pot Pies with Cornbread Crust deliver comfort and satisfaction in every spoonful.

Frequently Asked Questions

→ Can I make this chili pot pie in one large dish instead of individual ramekins?
Yes! You can bake this in an 8x8 inch baking dish or a 2-quart casserole dish. The baking time should remain about the same, but check that the cornbread is cooked through by inserting a toothpick in the center.
→ Can I use homemade chili instead of the recipe provided?
Absolutely! If you have a favorite chili recipe, feel free to use it instead. Just make sure it's relatively thick so the cornbread topping doesn't sink.
→ How can I make this recipe vegetarian?
To make this vegetarian, substitute the ground beef with an additional can of beans (black beans work well), or use a plant-based ground beef alternative. You might want to add some diced bell peppers and corn for extra flavor and texture.
→ Can I make this ahead of time?
You can prepare the chili a day or two ahead and refrigerate it. When ready to serve, reheat the chili, transfer to ramekins, prepare the cornbread batter fresh, and bake as directed.
→ What size ramekins work best for this recipe?
The recipe calls for 9-ounce ramekins, but you can use any oven-safe dishes of similar size. Small Pyrex bowls or mini casserole dishes also work well.

Chili Pot Pie with Cornbread

This Chili Pot Pie with Cornbread Crust combines hearty beef chili topped with golden cornbread for a cozy, satisfying meal that's perfect for cold evenings.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: ~

Ingredients

→ Chili Ingredients

01 1 lb. ground beef
02 2 (8oz) cans tomato sauce
03 1 (15oz) can kidney beans
04 1 (1.25oz) packet of chili seasoning

→ Cornbread Ingredients

05 1/2 cup all-purpose flour
06 2 Tbsp. granulated sugar
07 3/4 cup finely ground cornmeal
08 1/2 tsp. salt
09 1/2 tsp. baking soda
10 2/3 cup buttermilk
11 1/4 cup canola oil
12 1 egg

→ Toppings

13 Shredded cheese
14 Sour cream

Instructions

Step 01

Preheat oven to 375 degrees F.

Step 02

In a skillet over medium-high heat, brown ground beef and drain excess fat.

Step 03

Add tomato sauce and kidney beans, undrained, and chili seasoning. Bring to a boil and then cover.

Step 04

Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.

Step 05

Mix all dry cornbread ingredients in a medium sized bowl.

Step 06

Stir together wet ingredients and mix into the dry ingredients.

Step 07

Spoon 1 cup of chili into four 9oz. ramekins. Spread 1/2 cup of the cornbread batter evenly over each ramekin, and place on a baking sheet.

Step 08

Bake until cornbread is cooked all the way through, about 20-25 minutes.

Step 09

Serve immediately with cheese and sour cream.

Notes

  1. You can make the chili ahead of time and store it in the refrigerator for up to 2 days before assembling and baking.
  2. If you don't have buttermilk, you can make a substitute by adding 2 teaspoons of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.

Tools You'll Need

  • Skillet
  • Medium mixing bowl
  • Four 9oz. ramekins
  • Baking sheet
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (buttermilk, cheese, sour cream)
  • Contains gluten (all-purpose flour)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 652
  • Total Fat: 41 g
  • Total Carbohydrate: 43 g
  • Protein: 27 g