Speedy Chili Pot Pie

Speedy Chili Pot Pie

14
love my kids 1

"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."

Ingredients

30 m servings 306 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1372 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

14
  1. 18 Ratings

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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...

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....

Super Quick and EASY