Chili Pot Pie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• 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.

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Stir in the tomatoes, beans, tomato sauce, chili powder, brown sugar and cumin. Bring to a boil. Reduce heat to low; heat, uncovered, while preparing crust. , In a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in butter and enough milk to form a ball. On a lightly floured surface, roll dough into a 12-in. circle. Using an inverted 10-oz. baking dish as a guide, score four circles. Cut out circles. Cut a small circle in the center of each pastry (discard or reroll cutouts and use as decoration). , Coat four 10-oz. baking dishes with cooking spray. Fill with chili; top each with a dough circle. Tuck in edges of dough to seal. Bake at 375° for 13-17 minutes or until edges of crust are lightly browned.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
• Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
• Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
• Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.

Steps:

• Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water. Knead dough, and cut into 2 pieces. With a rolling pin, roll out each crust large enough to cover a pie pan. Place 1 crust in a pie pan and remove excess crust. Refrigerate until ready to use. Set aside remaining crust in the refrigerator.
• Filling: In a bowl mix lime juice, tequila, Greek seasoning, and chicken breasts. Let marinate in refrigerator for 2 hours.
• Preheat a grill or grill pan. Grill chicken until cooked through and juices run clear. Let cool and shred.
• Preheat the oven to 375 degrees F.
• In a medium saucepan, melt butter over medium heat. Add onions and cook until onions are soft, about 5 minutes. Add garlic and let cook for 1 minute. Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles. Stir in 1/2 cup of milk and 1 1/2 cups of cheese. Cook over medium heat for 10 minutes. Add shredded chicken and remove from the heat.
• Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust. Cut small slits in top crust and flute edges. Mix 1/4 cup of water with remaining 1 egg and beat well. Brush the egg mixture over the top crust.
• Bake for 30 minutes or until golden brown. Let cool 5 minutes.

Steps:

• Preheat oven to 375 degrees. In large skillet, cook onion in olive oil for 4 minutes or until onions are transparent.
• Add green chilies, cumin, salt, red pepper flakes and White Lily All-Purpose Flour. Stir for 2 minutes, or until thick and the flour has slightly browned. Add beans and chicken broth.
• Bring to a boil. Simmer 10 minutes or until thickened.
• Add diced cooked chicken. Pour into 2-quart baking dish or 12-inch cast-iron skillet.
• Prepare cheese biscuit crust by combining White Lily Self-Rising Flour, cheese, milk and egg. Spread dough over chili. Bake 25 minutes or until biscuit crust is golden brown.

Steps:

• In dutch oven heat 1 TBS oil over med high heat til hot.
• Add half the beef and cook til browned and juices evaporate.
• Transfer to small bowl.
• Repeat with remaining beef and 2 tsp oil.
• Add remaining tsp oil and reduce heat to medium.
• Add oniona dn cook 10 minutes til golden.
• Add garlic and cook and stir 2 minutes.
• Add chili powder, coriander, 1/2 tsp salt and cumin.
• Cook and stir 1 minute.
• Add tomatoes, breaking up with spoon.
• Add chilies and juice, brown sugar, paste beef and any juices in bowl along with water.
• Heat to boiling over high heat.
• Reduce to low, cover and simmer 30 minutes, stirring occasionally.
• Rinse and drain beans.
• Add to pot and heat to boiling.
• Reduce to low, cover and simmer 30-45 minutes longer until beef is really tender.
• Stir in cilantro.
• Preheat oven to 425.
• Spoon hot chili mixture into deep 2 quart casserole or 9 inch deep pie pan.
• Make Crust, in medium bowl mix flour, cheese, cornmeal, baking powder and 1/2 salt.
• With pastry blender or 2 knives, cut in butter until it is coarse crumbs.
• Stir in 1/2 cup milk, quickly mixing just until soft dough forms and leaves side of bowl.
• Turn dough unto floured surface.
• Gently knead about 5 strokes to mix.
• Roll out into round 1inch larger than top of casserole.
• Top chili mixture in casserole with crust, tucking in edges to fit.
• With knife, cut out 5 ovals, do not just slit crust as it will close up during baking.
• Brush with 2 tsp milk.
• Place sheet of foil underneath and crimp to catch drips.
• Bake 20 minutes or until crust is browned.
• Cook slightly.
• Garnish with sliced green onions.

Steps:

• Heat oven to 350 degrees F.
• In medium bowl, mix together baking mix and water to form a smooth dough. Set aside.
• Spread half of chili into the bottom of a 1 1/2-quart casserole dish. Make a layer of the hot dogs over chili. Cover the hot dogs with cheese, then top with remaining chili.
• On a lightly floured surface, roll out the biscuit dough to 1/4-inch thickness. Lay the dough over the contents of the dish, and poke a few slits to vent steam.
• Bake for 15-25 minutes or until the top crust is golden.

Steps:

• Soak raisins in beef broth in a bowl for 1 hour.
• Preheat oven to 425 degrees F (220 degrees C). Unroll pie crust and place a ramekin, top side down, onto crust. Press lightly to make a circle. Repeat 5 more times to make 6 circles in all; cut out circles.
• Crumble ground beef into a large skillet, place over medium heat, and cook and stir until beef is browned, 10 to 15 minutes. Stir paprika, cumin, salt, and black pepper into ground beef. Drain raisins, reserving beef broth, and stir raisins and olives into beef mixture.
• Melt butter in a large saucepan over medium heat; stir flour into hot butter until thoroughly combined. Gradually stir reserved beef broth into flour mixture, reduce heat to medium-low, and bring to a simmer. Cook until sauce is thickened, about 5 minutes; season with salt and black pepper. Stir ground beef mixture into beef sauce.
• Spoon beef mixture into ramekins and top each with a pie crust circle, pressing crusts down onto edges of ramekins to seal. Cut several holes into top of each crust with a sharp knife. Set pot pies onto a baking sheet to contain drips.
• Bake in the preheated oven until crusts are browned, 20 to 25 minutes.