Chili pot pies

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Chili Pot Pies – A Cozy Twist on Classic Comfort Food

If you’re looking for the ultimate comfort food that’s both hearty and easy to make, these Chili Pot Pies are the answer! Picture this: warm, flavorful chili served in personal-sized crocks, topped with golden, fluffy Jiffy cornbread, and baked to perfection.

IMG_2276-588x1024 Chili pot pies

It’s the ideal dish for chilly evenings, family dinners, or when you want to impress with an individual-sized serving of classic comfort.

IMG_2275-589x1024 Chili pot pies

This recipe combines two beloved favorites—chili and cornbread—into one delicious meal. The rich, savory chili is topped with a slightly sweet cornbread crust, creating a perfect balance of flavors.

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Each bite delivers tender meat and beans, zesty spices, and the crumbly goodness of freshly baked cornbread. The best part? These mini pot pies are baked and served in individual crocks, making them fun, personal portions that are perfect for cozy nights in or casual gatherings with friends.

IMG_2269-1-599x1024 Chili pot pies

Ingredients:

For the Chili:

  • 1 lb ground beef or turkey
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 1 cup beef or chicken broth
  • 1 tbsp olive oil

For the Cornbread Topping:

  • 1 box Jiffy cornbread mix
  • 1 egg
  • 1/3 cup milk

Instructions:

  1. Make the Chili:
    • Heat the olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and garlic, and sauté until soft and fragrant.
    • Add the ground beef or turkey, breaking it up with a spoon as it cooks. Cook until browned, about 5-7 minutes.
    • Stir in the chili powder, cumin, paprika, salt, and pepper, coating the meat and vegetables in the spices.
    • Add the diced tomatoes, kidney beans, and broth. Stir to combine and bring the chili to a simmer. Reduce the heat to low and cook for 15-20 minutes, allowing the flavors to meld. Remove from heat.
  2. Assemble the Pot Pies:
    • Preheat your oven to 375°F.
    • Divide the chili evenly between 4-6 personal-sized oven-safe crocks or ramekins.
    • In a medium bowl, prepare the Jiffy cornbread mix according to the package instructions by combining the mix, egg, and milk.
    • Spoon the cornbread batter over the top of each chili-filled crock, spreading it evenly to cover the chili.
  3. Bake:
    • Place the crocks on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the cornbread topping is golden brown and cooked through.
    • Remove from the oven and let cool for a few minutes before serving.
  4. Serve:
    • Enjoy your Chili Pot Pies hot, straight from the oven! You can garnish with shredded cheese, sour cream, or fresh cilantro for an extra burst of flavor.

Watch me make these here.

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