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Speedy Chili Pot Pie

Speedy Chili Pot Pie

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love my kids

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.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1372 mg
  • 55%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
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Reviews

love my kids
36
4/11/2011

This is my recipe and I've made it many more times since I first submitted it. I have found that it usually takes longer to bake. Unfortunately, the inside does not cook as fast as the outside. If you bake it for 20 minutes, cover lightly with foil and bake another 20 minutes you will have a nice crust that is cooked all the way through.

mkstevens09
7
4/17/2012

I really liked how easy and fast this was to make. The flavor was also very good. I have not had canned turkey chili before but found that I could barely tell he difference from the beef kind. The cooking time specified in the recipe worked fine for me.

CFAAS416
5
5/4/2011

Super Quick and EASY