CHILI POT PIE
Chili Pot Pie is a super easy and delicious dinner idea. Use leftover chili or even canned chili to get a hot and flavorful dinner on the table quick!
Provided by April Woods
Categories Main Course
Time 35m
Number Of Ingredients 4
Steps:
- Press a layer of dough into your pie plate. Paint with egg wash and bake at 375 degrees for 5 minutes. Allow to cool completely.
- Pour chili into pie dish, and top with shredded cheese.
- Paint egg wash on outer edges of lower pie crust, then place top layer of pie crust over the pie. Press edges down with a fork to seal, brush entire top with egg wash, then cut a few slits in the top to vent.
- Bake at 375 degrees on middle rack for 25 - 30 min until crust is browned and chili is heated through.
- Enjoy!
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
SPEEDY CHILI POT PIE
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.
Provided by love my kids
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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 : Calories 306.4 calories, Carbohydrate 42.2 g, Cholesterol 57.2 mg, Fat 8 g, Fiber 4 g, Protein 16.3 g, SaturatedFat 2.5 g, Sodium 1371.8 mg, Sugar 8.3 g
SPEEDY CHILI VERDE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Cook the rice according to the package instructions.
- Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
- Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
- Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.
SOUTHWESTERN POT PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
- Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
- Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.
IMPOSSIBLY EASY CHILI PIE
Need a new family meal with ground beef? Try a chili and cheese combo you can have in the oven in a snap.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in cut-up tomatoes, onion and chili seasoning mix. Spread in pie plate. Sprinkle with olives and cheese.
- In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with sour cream, lettuce and chopped tomatoes.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 140 mg, Fat 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 4 g, TransFat 1 g
CHILI POTPIES
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
Time 35m
Yield 4 servings.
Number Of Ingredients 15
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, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 930mg sodium, Carbohydrate 67g carbohydrate (14g sugars, Fiber 14g fiber), Protein 13g protein. Diabetic Exchanges
IMPOSSIBLY EASY CHICKEN POT PIE
There's easy as pie, then there's as easy as chicken pot pie with Bisquick. This classic, filling favorite comes together quickly for any given weeknight, and never ceases to satisfy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch glass pie plate.
- Stir together remaining ingredients with fork until blended. Pour into pie plate.
- Bake 30 minutes or until golden brown.
Nutrition Facts : Calories 250, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 5 g, TransFat 0 g
SPEEDY CHILI POT PIE
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.
Provided by love my kids
Categories Mexican Recipes
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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 : Calories 306.4 calories, Carbohydrate 42.2 g, Cholesterol 57.2 mg, Fat 8 g, Fiber 4 g, Protein 16.3 g, SaturatedFat 2.5 g, Sodium 1371.8 mg, Sugar 8.3 g
SPEEDY CHICKEN POT PIE
I like to mix up everything for a pot pie or casserole in the am so that all I have to do is bake it when it's time for dinner. Well, occasionally, I don't get it into the oven soon enough, no lie. Ha! So, tonight, I found out that I could speed it up successfully. It's the easy way out, all around, I think, but we need those sometimes.
Provided by SmoochTheCook
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Spray a casserole dish (I don't know what size-ha!) with cooking spray. Toss in veggies and chicken. Dump the soup, milk, and spices in and give it a little whirl with a spoon.
- Cover with saran wrap and either place in the fridge for later or microwave on high for 6-8 minutes, stirring once. If you choose to refrigerate it, microwave on high for 10 minutes, stirring twice.
- Preheat oven to 400.
- Mix up the crust ingredients and pour over top. Toss some salt and pepper on top, if desired. Set in the oven and allow to bake 15 minutes or until the biscuit crust is golden.
- Remove from oven and allow to cool for 10 minutes before taking your first big bite.
Nutrition Facts : Calories 204.6, Fat 2.9, SaturatedFat 0.8, Cholesterol 103.5, Sodium 772.7, Carbohydrate 18.1, Fiber 3.5, Sugar 4.8, Protein 26.4
CHILI POT PIE
Make and share this Chili Pot Pie recipe from Food.com.
Provided by Karen..
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375°F In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked. Drain.
- Stir in bell pepper, mushrooms, chili powder, beans, pizza sauce and soup. Cook about 5 minutes, stirring occasionally, until mixture comes to a simmer. Spoon hot mixture into ungreased 2 1/2-quart casserole.
- Separate dough into 5 biscuits. Cut each in half crosswise; place, cut side down, around edge of hot mixture. Sprinkle with cheese.
- Bake 15 to 20 minutes or until biscuits are golden brown and no longer doughy on bottom.
Nutrition Facts : Calories 789.7, Fat 35.1, SaturatedFat 15, Cholesterol 110, Sodium 1695.2, Carbohydrate 73.8, Fiber 11.8, Sugar 10.9, Protein 44.8
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