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Skillet Chili Cornbread Pot Pie Recipe

Skillet Chili Cornbread Pot Pie Recipe
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★★★★★

5.2 from 23 reviews

A comforting and hearty Skillet Chili Cornbread Pot Pie featuring a spicy ground beef chili base loaded with beans and tomatoes, topped with a creamy cornbread crust baked to golden perfection. This one-pan meal combines rich flavors with a satisfying texture, perfect for cozy dinners.

Ingredients

Scale

Chili Base

  • 1 ½ pounds ground beef
  • 2 (8 oz.) cans tomato sauce
  • 1 (10 oz.) can diced tomatoes with green chiles
  • 1 (14 oz.) can kidney or pinto beans, rinsed and drained
  • 1 (14 oz.) can black beans, rinsed and drained
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

Cornbread Topping

  • 2 (8 oz.) packages cornbread mix
  • 2 eggs
  • ⅔ cup milk
  • 1 (8 oz.) can creamed corn
  • 1 cup cheddar cheese, grated (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the assembled pot pie.
  2. Prepare the Chili Base: In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the finely chopped onion and sauté for about 5 minutes until softened. Stir in minced garlic and cook for an additional 1 to 2 minutes until fragrant. Add the ground beef and cook it until browned, approximately 8 to 10 minutes. Season this mixture with chili powder, cumin, oregano, salt, and freshly ground black pepper. Next, stir in the tomato sauce, diced tomatoes with green chiles, and both types of rinsed beans. Let the chili simmer gently for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning if necessary.
  3. Prepare the Cornbread Topping: In a large mixing bowl, combine the cornbread mix with eggs and milk, stirring gently to combine. Fold in the creamed corn and cheddar cheese if using, ensuring everything is evenly incorporated.
  4. Assemble and Bake: Pour the prepared cornbread batter evenly over the chili mixture in the skillet, spreading it smoothly to cover the surface. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the cornbread topping turns golden brown and is cooked through, with the chili bubbling around the edges.
  5. Serve: Once baked, allow the skillet chili cornbread pot pie to cool slightly for a few minutes before serving. This step helps the dish set and makes it easier to portion out. Enjoy your hearty and satisfying meal!

Notes

  • Use an ovenproof skillet to avoid transferring the chili and cornbread mixture to another baking dish.
  • You can substitute ground turkey or chicken for beef for a leaner option.
  • Adjust the amount of chili powder and diced green chiles to control the heat level.
  • For a vegetarian version, replace ground beef with additional beans or a meat substitute and use vegetable broth if needed.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Adding cheese to the cornbread topping is optional but recommended for extra flavor and richness.

Nutrition

Keywords: skillet chili, cornbread pot pie, hearty dinner, one-pan meal, chili cornbread bake, comfort food

Find it online: https://deliciousdishspot.com/skillet-chili-cornbread-pot-pie-recipe/