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Skillet Chili Cornbread Pot Pie

Skillet Chili Cornbread Pot Pie

Skillet Chili Cornbread Pot Pie is a cozy weeknight winner, offering the perfect blend of savory chili topped with a fluffy cornbread crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili
  • 2 tablespoons Olive Oil Adds moisture and flavor; substitute with vegetable oil if needed.
  • 1 medium Chopped Onion Provides a savory base; can be swapped with leeks or shallots.
  • 2 cloves Minced Garlic Enhances taste; fresh garlic is best.
  • 1 pound Ground Beef Try ground turkey, chicken, or plant-based meat for variation.
  • 2 tablespoons Chili Powder Infuses spice and depth; adjust for your preferred heat level.
  • 1 teaspoon Cumin Brings warmth to the chili blend.
  • 1 teaspoon Oregano Herb for flavor.
  • 1 teaspoon Salt Elevates overall flavor.
  • 1 teaspoon Pepper Necessary for seasoning.
  • 1 cup Tomato Sauce Creates the hearty chili base.
  • 1 cup Diced Tomatoes Use fresh when in season.
  • 1 can Beans Contribute protein and texture.
For the Cornbread Topping
  • 1 box Cornbread Mix Essential base for the fluffy topping.
  • 2 large Eggs Bind the cornbread together; consider flax eggs for a vegan substitute.
  • 1 cup Milk Adds moisture; swap for non-dairy alternatives.
  • 1/2 cup Creamed Corn Optional for added moisture.
  • 1 cup Cheddar Cheese Optional for richness.

Equipment

  • Ovenproof Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In your large ovenproof skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes.
  3. Add the minced garlic and cook for an additional 1–2 minutes.
  4. Add the ground beef and cook until browned, about 8–10 minutes.
  5. Sprinkle in chili powder, cumin, oregano, salt, and pepper. Stir and allow to cook for 2–3 minutes.
  6. Pour in the tomato sauce, diced tomatoes, and your choice of beans. Simmer gently for 15–20 minutes.
  7. In a separate bowl, combine cornbread mix, eggs, and milk. Fold in creamed corn and cheddar cheese if using.
  8. Pour the cornbread batter over the chili in the skillet.
  9. Bake for 20–25 minutes or until golden brown.
  10. Allow to cool for 5-10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Feel free to complement with a side salad or extra cornbread for a complete meal.

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