Speedy Chili Pot Pie
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Description
Simple, inexpensive -- and my children gobble it up! My 9 year-old has even made this for us. :0) Note: you will need whatever ingredients the cornbread mix calls for. Jiffy® calls for 1 egg and 1/3 cup milk. Egg substitute works well, too.
Ingredients
- 2 (15 ounce) cans turkey chili with beans, undrained
- 1 (8.5 ounce) package corn bread/muffin mix
- ⅓ cup milk
- 1 egg
- 2 tablespoons shredded Cheddar cheese, or as desired
- 1 tablespoon sour cream, or as desired
Directions
- 1. Preheat oven to 400 degrees F (200 degrees C).
- 2. 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.
- 3. 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.
Nutrition Facts
serving: 6 servings
calories: 306.4 kcal
carbohydrates: 42.2 g
protein: 16.3 g
saturated fat: 2.5 g
cholesterol: 57.2 mg
sodium: 1371.8 mg
fiber: 4 g
sugar: 8.3 g
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