Skillet Chili Cornbread Pot Pie

You know when you have the energy to cook something but the concept of preparing many dishes to make a full supper is absolutely beyond you? We certainly understand how you feel, so we crammed everything we could think of into this one recipe so that once it’s cooking, we can clean our hands and go get comfy before placing supper on the table. Inspired by the tried-and-true chicken pot pie, we decided to go southern and Tex-Mex with our lunch and make it a chili pot pie.

Instead of the conventional flaky crust, we utilized a hearty cornmeal topping with beef chili instead of chicken. This stuff is insanely good. While you are welcome to use store-bought chili – it is undoubtedly a time saver – we decided to prepare our own, then top it with some doctored up box mix cornbread. A little prep work at the start, followed by an easy recipe for seriously outstanding cornbread to accent the spicy, zesty tastes of the chili.

Speaking of heat, we went a touch overboard with 2 tablespoons of chili powder; it’s not too spicy, but it adds a lot of flavor…If that sounds like too much, feel free to tone it down a notch. This all-in-one dinner is epically amazing, and we guarantee you’ll be hooked from the first bite. Check it out for yourself!

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