Published 10/3/2024 We love that this is sort of a semi-homemade chili pot pie recipe. It uses store-bought cornbread to make this recipe so easy and a no-brainer for your leftover chili adventures. I honestly didn’t think chili could get any better, but chili pot pie with cornbread crust? Now that’s a game-changer. This thing was barely out of the oven before the fam was diving in. I made it with our Best Beef Chili recipe, but any leftover/freshly made chili will work! Just pour the chili into your pie dish, make the cornbread mix, spread it on top, and bake. It’s easy as pie! (Sorry — couldn’t help myself.)
What You Need for This Chili Pot Pie Recipe
This chili cornbread pot pie will need about 5 cups of chili. If you’re making our chili recipe, use half the serving size. You’ll also need Jiffy cornbread mix, or something similar, for the crust and pickled jalapenos for some extra spice. Make sure you have a ceramic pie dish that is 10-10.5 inches in diameter and 2 inches deep. If you don’t have a pie dish, you can also use a cast-iron skillet.
Add this to your Chili Pot Pie!
Sometimes jalapeños just aren’t enough! Add more flavor and heat to your chili pot pie with these yummy add-ins: Cook the beef with onion, garlic, and all the other ingredients in a stockpot for an epically delicious and easy chili that will make this pot pie shine above the rest. Shredded cheese: If you love cheese on just about anything (I feel you), sprinkle some shredded cheddar cheese on top of your pot pie before baking for a melty, cheesy finish. Corn: Adding corn to your chili pot pie not only adds a pop of color but also some sweetness and texture. Just add some canned or thawed frozen corn into the chili mixture before pouring it into the pie dish. Sour cream: Top off your slice of chili pot pie with a dollop of sour cream for a creamy, tangy contrast to the spicy flavors.
What cornbread should I use?
We’ve made this pot pie with Bob’s Red Mill GF Cornbread Mix and Jiffy Cornbread Mix, but you can use any cornbread mix or recipe that you prefer. If using a different brand or homemade mix, make sure to follow the instructions for making a 10-10.5-inch pan of cornbread.
How long does homemade chili pot pie last in the fridge?
If you have any leftovers (haha, that’s a joke, right?), cover your pie dish with foil and store it in the fridge for up to 3 days. The cornbread may take a bit more time to bake because of the moisture of the chili. Be sure to keep an eye on it and use a toothpick to test for doneness. To reheat, cover the dish with foil and bake at 350ºF for about 20 minutes or until heated through.
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