SPEEDY CHILI POT PIE
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.
Provided by love my kids
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 42.2 g, Cholesterol 57.2 mg, Fat 8 g, Fiber 4 g, Protein 16.3 g, SaturatedFat 2.5 g, Sodium 1371.8 mg, Sugar 8.3 g
GREEN CHILI POT PIE
Steps:
- Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water. Knead dough, and cut into 2 pieces. With a rolling pin, roll out each crust large enough to cover a pie pan. Place 1 crust in a pie pan and remove excess crust. Refrigerate until ready to use. Set aside remaining crust in the refrigerator.
- Filling: In a bowl mix lime juice, tequila, Greek seasoning, and chicken breasts. Let marinate in refrigerator for 2 hours.
- Preheat a grill or grill pan. Grill chicken until cooked through and juices run clear. Let cool and shred.
- Preheat the oven to 375 degrees F.
- In a medium saucepan, melt butter over medium heat. Add onions and cook until onions are soft, about 5 minutes. Add garlic and let cook for 1 minute. Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles. Stir in 1/2 cup of milk and 1 1/2 cups of cheese. Cook over medium heat for 10 minutes. Add shredded chicken and remove from the heat.
- Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust. Cut small slits in top crust and flute edges. Mix 1/4 cup of water with remaining 1 egg and beat well. Brush the egg mixture over the top crust.
- Bake for 30 minutes or until golden brown. Let cool 5 minutes.
CHILI POTPIES
Welcome your family in from the cold with these individual potpies. The L&T Test Kitchen created a simple corn bread crust that perfectly complements a filling of tangy chili.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and green pepper in oil until tender. Stir in the tomatoes, beans, tomato sauce, chili powder, brown sugar and cumin. Bring to a boil. Reduce heat to low; heat, uncovered, while preparing crust. , In a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in butter and enough milk to form a ball. On a lightly floured surface, roll dough into a 12-in. circle. Using an inverted 10-oz. baking dish as a guide, score four circles. Cut out circles. Cut a small circle in the center of each pastry (discard or reroll cutouts and use as decoration). , Coat four 10-oz. baking dishes with cooking spray. Fill with chili; top each with a dough circle. Tuck in edges of dough to seal. Bake at 375° for 13-17 minutes or until edges of crust are lightly browned.
Nutrition Facts : Calories 354 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 930mg sodium, Carbohydrate 67g carbohydrate (14g sugars, Fiber 14g fiber), Protein 13g protein. Diabetic Exchanges
CORNBREAD-TOPPED CHILI POT PIE
Chilly weather calls for chili, and chili calls for cornbread. But doesn't chilly weather also call for pie? Like a pot pie? Well, how about combining these three classic comfort foods into one with a cornbread-topped chili pot pie?
Provided by Food Network Canada
Categories beans,beef,comfort food,dinner,Main,tomatoes
Time 1h55m
Yield 6-8 servings
Number Of Ingredients 22
Steps:
- In a large pot or large Dutch oven, heat 2 Tbsp of the oil over medium. Cook the ground beef completely and drain on a paper towel-lined plate, about 10 minutes. Next, cook the stewing beef until just browned and drain on another paper towel-lined plate, about 5 minutes.
- Heat remaining 2 Tbsp of oil in recently used pot (no need to clean) over medium, and cook onions until translucent, about 8 minutes. Add garlic and sauté for 2 to 3 minutes, until fragrant.
- Add drained ground beef and stewing beef back to pot and stir to combine with onion mixture. Cook on medium-high heat until the beef is evenly browned, about 5 minutes.
- Add tomatoes, stock and tomato paste and combine well, followed by chili powder. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes. Add the beans and continue to simmer, uncovered for 15 to 20 minutes longer. Season with salt and pepper.
- Preheat the oven to 375˚F. Spread cooked chili evenly into a deep ovenproof baking dish with a capacity of 4 cups (1 quart). Set aside while you prepare the cornbread topping.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk the milk, eggs and melted butter. Gently stir in the corn kernels.
- Add the milk and corn mixture to the flour mixture and stir until dry ingredients are just incorporated.
- Working quickly, spread the cornbread batter over top of the chili, trying to make the batter reach the edges.
- Bake for 25 minutes until a toothpick inserted into the centre of the bread comes out clean. Scoop into bowls and serve.
CHILI POT PIE
Make and share this Chili Pot Pie recipe from Food.com.
Provided by Karen..
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°F In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked. Drain.
- Stir in bell pepper, mushrooms, chili powder, beans, pizza sauce and soup. Cook about 5 minutes, stirring occasionally, until mixture comes to a simmer. Spoon hot mixture into ungreased 2 1/2-quart casserole.
- Separate dough into 5 biscuits. Cut each in half crosswise; place, cut side down, around edge of hot mixture. Sprinkle with cheese.
- Bake 15 to 20 minutes or until biscuits are golden brown and no longer doughy on bottom.
Nutrition Facts : Calories 789.7, Fat 35.1, SaturatedFat 15, Cholesterol 110, Sodium 1695.2, Carbohydrate 73.8, Fiber 11.8, Sugar 10.9, Protein 44.8
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