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Skillet Chili Cornbread Pot Pie

Skillet Chili Cornbread Pot Pie: Cozy Comfort in One Pan

Hearty Skillet Chili Cornbread Pot Pie offers comforting layers of chili, beans, and fluffy cornbread, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 2 tablespoons olive oil Can be swapped with butter for richer taste
  • 1 cup chopped onion Shallots can serve as a great alternative
  • 2 cloves minced garlic Fresh garlic is more potent than powdered
  • 1 pound ground beef Substitutes include turkey or plant-based options
  • 2 tablespoons chili powder Adjust according to taste
  • 1 teaspoon cumin Must for authentic chili experience
  • 1 teaspoon oregano Both dried and fresh varieties work well
  • to taste salt & pepper Essential for seasoning
  • 1 cup tomato sauce Crushed tomatoes can be used for texture variation
  • 1 can diced tomatoes Fresh tomatoes are a wonderful alternative
  • 1-2 cups beans Any mix of your favorite beans can be included
For the Cornbread Topping
  • 1 package cornbread mix A homemade recipe can be used
  • 2 large eggs Flaxseed meal mixed with water for vegan option
  • 1 cup milk Plant-based milk is a fantastic alternative
  • 1 can creamed corn Omitting results in a drier mix
  • 1 cup shredded cheddar cheese Optional for a dairy-free version

Equipment

  • ovenproof skillet
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and gather the necessary equipment.
  2. Heat olive oil in a large ovenproof skillet over medium-high heat, add chopped onion, and sauté for 5 minutes until translucent.
  3. Add minced garlic and cook for 1-2 minutes, then stir in ground beef, browning for 8-10 minutes.
  4. Season with chili powder, cumin, oregano, salt, and pepper. Stir in tomato sauce, diced tomatoes, and beans. Simmer for 15-20 minutes.
  5. In a separate bowl, mix cornbread topping ingredients, folding in creamed corn and cheese if desired.
  6. Pour cornbread batter over chili mixture in the skillet and spread evenly.
  7. Bake for 20-25 minutes until the cornbread is golden brown and set. A toothpick should come out clean.
  8. Let cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Leftovers can be stored for up to 3 days in the fridge or frozen for up to 3 months. Reheat individual portions in the microwave or oven.

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