CHILI POT PIE RECIPES

Name: Chili Potpies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 1 medium onion, chopped; 1 medium green pepper, chopped; 2 teaspoons canola oil; 2 cans (14-1/2 ounces each) diced tomatoes, drained; 1 can (16 ounces) chili beans, undrained; 1/4 cup tomato sauce; 2 tablespoons chili powder; 1 teaspoon brown sugar; 1/2 teaspoon ground cumin; 1/2 cup all-purpose flour; 1/2 cup cornmeal; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 tablespoon butter, melted; 3 to 4 tablespoons fat-free milk

CHILI POTPIES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chili Potpies Recipe: How to Make It - Taste of Home image

Welcome your family in from the cold with these individual potpies. The L&T Test Kitchen created a simple corn bread crust that perfectly complements a filling of tangy chili.

Provided by Taste of Home

Categories Lunch

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
1 medium green pepper, chopped
2 teaspoons canola oil
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 can (16 ounces) chili beans, undrained
1/4 cup tomato sauce
2 tablespoons chili powder
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon butter, melted
3 to 4 tablespoons fat-free milk

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.

Nutrition Facts : Calories 354 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 930mg sodium, CarbohydrateContent 67g carbohydrate (14g sugars, FiberContent 14g fiber), ProteinContent 13g protein. Diabetic Exchanges 3 starch

MINI CHILI POT PIES RECIPE - PILLSBURY.COM

Mini Chili Pot Pies Recipe - Pillsbury.com image

Homemade individual chili pot pies topped with a buttery biscuit are just about the coziest thing in the world. The simple beef and bean chili in this quick chili pot pies recipe is a savory delight. Use this method to make individual pot pies out of any of your favorite chilis, soups or stews.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 12

Ingredients

1 lb ground beef (at least 80% lean)
1/2 cup chopped onion
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 can (15.5 oz) chili beans (pinto beans with chili peppers, onion and garlic in a zesty tomato sauce), undrained
1 1/2 teaspoons Worcestershire sauce
4 teaspoons chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 tablespoon honey
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
4 teaspoons yellow cornmeal

Steps:

Heat oven to 350°F. Place 8 (8- to 10-oz) ramekin cups on large rimmed baking pan.
In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain.
Add diced tomatoes, chili beans, Worcestershire sauce, chili powder, salt and pepper to beef in skillet. Heat to simmering; cook 3 to 5 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat. Divide chili mixture evenly among cups.
In small microwavable bowl, microwave butter uncovered on High 15 to 20 seconds or until melted. Stir in honey. Separate dough into 8 biscuits; place one on top of each ramekin. Brush tops of biscuits liberally with melted butter mixture; sprinkle with cornmeal.
Bake 21 to 26 minutes or until biscuits are golden brown and baked through.

Nutrition Facts : Calories 400 , CarbohydrateContent 41 g, CholesterolContent 45 mg, FatContent 2 , FiberContent 4 g, ProteinContent 16 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1090 mg, SugarContent 8 g, TransFatContent 0 g

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