Speedy Chili Pot Pie

4.7
(26)

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.

10
10
10
10
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 (15 ounce) cans turkey chili with beans, undrained

  • 1 (8.5 ounce) package corn bread/muffin mix

  • cup milk

  • 1 egg

  • 2 tablespoons shredded Cheddar cheese, or as desired (Optional)

  • 1 tablespoon sour cream, or as desired (Optional)

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.

Nutrition Facts (per serving)

306 Calories
8g Fat
42g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 306
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 13%
Cholesterol 57mg 19%
Sodium 1372mg 60%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 16g
Vitamin C 1mg 5%
Calcium 202mg 16%
Iron 3mg 18%
Potassium 434mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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