You know when you have the energy to cook anything, but the prospect of preparing many dishes to make a complete meal is absolutely overwhelming? We certainly understand this sensation, so we crammed everything we could think of into this one dish so that after it’s done cooking, we can wipe our hands and relax before putting supper on the table.

Inspired by the tried-and-true chicken pot pie, we decided to go southern and Tex-Mex with our supper and make chili pot pie. We substituted beef chili for chicken and used a substantial cornbread topping instead of the customary flaky crust. This stuff is insanely good. While you are allowed to use store-bought chili – it is a tremendous time saver – we decided to prepare a pot from scratch and top it with some doctored up box mix cornbread. A little prep work at first, followed by a simple recipe for seriously outstanding cornbread to compliment the chili’s spicy, zesty characteristics.

We used 2 tablespoons of chili powder, which gives fantastic flavor without being overly spicy.If that seems like too much, feel free to go a little lighter. This all-in-one dish is epically wonderful, and we are confident you will be hooked after the first time you cook it. Find out for yourself!